Carrot Risotto Aragonese Style

Ingredients

In this Aragonese adaptation of the original Italian dish, the main difference lies in the use of Aragonese flavors and ingredients. While the Italian version of risotto often incorporates ingredients like onions, garlic, and white wine, the Aragonese version focuses on the natural sweetness of carrots. The Aragonese Carrot Risotto omits the use of onions and garlic, allowing the carrots to take center stage. Additionally, the Aragonese cuisine traditionally uses vegetable broth instead of chicken or beef broth, resulting in a lighter and more refreshing flavor profile. We alse have the original recipe for Risotto alle carote, so you can check it out.

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 cups (300g) carrots, grated 2 cups (300g) carrots, grated
• 1/2 cup (120ml) white wine 1/2 cup (120ml) white wine
• 1/4 cup (60g) butter 1/4 cup (60g) butter
• 1/2 cup (50g) Parmesan cheese, grated 1/2 cup (50g) Parmesan cheese, grated
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 65g, 5g
• Protein: 9g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large saucepan, bring the vegetable broth to a simmer and keep it warm.
2. 2.
   In a separate pan, melt the butter over medium heat. Add the grated carrots and cook until they soften slightly, about 5 minutes.
3. 3.
   Add the Arborio rice to the pan with the carrots and stir well to coat the rice with the butter.
4. 4.
   Pour in the white wine and cook until it evaporates, stirring constantly.
5. 5.
   Begin adding the warm vegetable broth to the rice mixture, one ladleful at a time, stirring continuously until the liquid is absorbed before adding more.
6. 6.
   Continue this process until the rice is cooked al dente, which should take about 20-25 minutes.
7. 7.
   Stir in the grated Parmesan cheese and season with salt and pepper to taste.
8. 8.
   Remove from heat and let the risotto rest for a few minutes before serving.

Treat your ingredients with care...

• Carrots — Make sure to grate the carrots finely to ensure they cook evenly and blend well with the risotto.

Tips & Tricks

• For a richer flavor, you can sauté the grated carrots in olive oil before adding them to the risotto.
• Experiment with different types of cheese, such as Manchego or Pecorino, to add a unique twist to the dish.
• Garnish the risotto with fresh herbs like parsley or chives for an extra burst of freshness.

Serving advice

Serve the Carrot Risotto Aragonese Style hot, garnished with a sprinkle of grated Parmesan cheese and a drizzle of olive oil. Pair it with a side salad or crusty bread for a complete meal.

Presentation advice

To enhance the visual appeal, consider shaping the risotto into small mounds using a ring mold. Top each mound with a carrot curl or a sprig of fresh herbs.