Carrot Risotto

  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour and 15 minutes
  • Yield: 4 1x


A creamy, cheesy and flavorful risotto with carrots.



  • 300g carrots (10.6oz)
  • 2 garlic cloves
  • 4 shallots
  • 2cm ginger
  • 700ml vegetable stock (3 cups)
  • 80g parmigiano (2.8oz)
  • 4 tablespoons olive oil
  • 300g risotto rice (10.6oz)
  • 125ml white wine (1/2 cup)
  • 2 tablespoons butter
  • fresh parsley
  • salt and pepper to taste


  1. Chop the carrots lengthwise and fill a pot with enough water to cover the bottom. Add the carrots and salt and bring to a boil. Reduce heat and let it cook for about 15 minutes or until the carrots are soft.
  2. While the carrots are cooking, crush the garlic, chop the shallots and grate the ginger.
  3. Once the carrots are soft, put into a blender along with the vegetable stock and puree until smooth.
  4. Grate the parmigiano, chop the parsley and set aside.
  5. Add oil to a medium pot and sauté the garlic, onions and ginger until soft. Add in the rice and sauté for another 2 minutes. Deglaze with white wine and continue cooking, stirring constantly, until the alcohol has evaporated.
  6. Add the pureed carrots and cook, covered with a lid, for about 20 minutes.
  7. Then add in the cheese, parsley (save a bit for garnishing), butter, salt and pepper.
  8. Garnish with parsley as desired. Serve hot.