Risotto might sound intimidating, but don’t let it scare you! Although it requires a little bit of hands-on stirring, it’s a great excuse to pour a glass of wine and just enjoy the cooking process. This Carrot Risotto is perfect for the springtime and would be an amazing Easter brunch side dish.

How to make Carrot Risotto

Ingredients

Serves 4

• 5-6 whole rainbow carrots (you can also use traditional orange carrots)
• 3 tablespoons olive oil, divided
• 1 tablespoons unsalted butter
• 1 large leek, white and light green part halved and cut into half moon slices
• 1 large shallot, sliced
• 3 large carrots, diced
• 2 cloves garlic, minced
• 1 cup Arborio rice
• ½ cup white wine
• 4 cups chicken broth
• 1 cup shredded Parmesan cheese
• Chopped chives, for topping

Directions

1. Heat the oven to 425 F.
2. Place the rainbow carrots on a baking sheet and drizzle 2 tablespoons of olive oil over them.
3. Place them in the oven and roast for 25 to 30 minutes, until softened and slightly golden.
4. Meanwhile, heat the chicken broth in a saucepan over medium heat.
5. Add the remaining 1 tablespoon of olive oil and butter to a large skillet over medium-high heat.
6. Add the leek, shallots and diced carrots and cook for about 10 minutes, stirring occasionally, until the vegetables are softened.
7. Add the garlic and cook for another minute.
8. Stir the rice into the vegetables and cook for about a minute.
9. Add the wine to deglaze the pan and stir until well absorbed.
10. Add the chicken broth, 1 cup at a time, letting the rice absorb each addition before adding the next cup.
11. Once all of the broth has been added and absorbed, stir in the Parmesan cheese.
12. Serve topped with the roasted carrots and chives.
13. You can chop the roasted carrots into larger chunks or serve them whole.

Note:

Apart from the flavoring ingredients, the two most important ingredients of this recipe are the rice and the broth. You should use an Italian variety of rice that is specifically grown in Italy, such as Arborio, Vialone Nano, or Cararoli. Arborio can now be found in most American grocery stores, but certainly can be found at an Italian specialty store.