Creamy Carrot Risotto

Ingredients

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 4 medium carrots, grated 4 medium carrots, grated
• 1 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/2 cup (120ml) dry white wine 1/2 cup (120ml) dry white wine
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 8g, 3g
• Carbohydrates (total, sugars): 68g, 6g
• Protein: 9g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large saucepan, heat the vegetable broth over medium heat and keep it simmering.
2. 2.
   In a separate large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
3. 3.
   Add the grated carrots to the pot and cook for a few minutes until they soften slightly.
4. 4.
   Stir in the Arborio rice, thyme leaves, and ground nutmeg, and cook for another minute to toast the rice.
5. 5.
   Pour in the white wine and cook until it is absorbed by the rice.
6. 6.
   Begin adding the simmering vegetable broth to the rice mixture, one ladleful at a time, stirring continuously. Allow each ladleful of broth to be absorbed before adding the next.
7. 7.
   Continue this process until the rice is cooked al dente, with a creamy texture. This should take about 20-25 minutes.
8. 8.
   Stir in the grated Parmesan cheese until it melts and blends into the risotto.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Remove from heat and let the risotto rest for a few minutes before serving.
11. 11.
    Serve the creamy carrot risotto hot, garnished with additional Parmesan cheese and fresh thyme leaves.

Treat your ingredients with care...

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

Tips & Tricks

• To add an extra layer of flavor, you can sauté the grated carrots with a pinch of cinnamon before adding them to the risotto.
• For a creamier texture, stir in a tablespoon of butter at the end of cooking.
• Experiment with different herbs and spices to customize the flavor profile of the risotto.

Serving advice

Serve the creamy carrot risotto as a main course accompanied by a fresh green salad or roasted vegetables. It can also be served as a side dish alongside grilled chicken or fish.

Presentation advice

Garnish the creamy carrot risotto with a sprinkle of fresh thyme leaves and an extra grating of Parmesan cheese to enhance its visual appeal. Serve it in individual bowls or on a large platter for a family-style presentation.