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Creamy Carrot Risotto

By chef Leonhard Wenzel

Creamy risotto with grated carrot offers a gently sweet flavor that pairs perfectly with intense Parmesan. A light yet nourishing dish suitable as both a main course and an elegant side.

21 min
Medium

3 min prep · 18 min cook

Creamy Carrot Risotto
651 kcal · per serving
Protein 18g Carbs 95g Fat 18g
Ingredients

What you will need

7 items · serves 1
  • Arborio Rice 100 g
  • Carrot juice 250 ml
  • Carrot 1 pcs
  • Italian Hard Cheese 20 g
  • Butter 1 tbsp
  • Shallot 1 pcs
  • White Wine 30 ml

Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.

Method

Steps to cook

6 steps · 18 min cook

  1. Prepare the ingredients. Prepare all the ingredients - we will cook with them in a moment 🥕✨

  2. Chop the shallot and carrot. Peel the shallot and carrot and cut them into small cubes

  3. Sauté the vegetables. Sauté the shallot and carrot in a pan with a little oil over medium heat for about 2 minutes

  4. Cook the risotto. Add the rice, sauté briefly, then pour in the wine and let it evaporate over medium heat, then add the carrot juice and cook over low heat for about 15 minutes, until the rice is tender

  5. Finish with butter and cheese. Add the cold butter and Parmesan, do not cook any further, and stir thoroughly to create a creamy consistency

  6. Serve the dish. Serve 🥕🍽️✨

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