Caramelized Carrot Risotto

Name: Caramelized Carrot Risotto
Ingredients: 3 tablespoons olive oil; 2 tablespoons salted butter; 8 carrots medium; 1 tablespoon sugar; 1/2 teaspoon salt; 5 cups chicken broth; 1 onion medium, minced; 1 1/2 cups arborio rice; 1/2 cup dry white wine sauvignon blanc or pinot grigiot; 1/4 cup cheese marscapone; 1/4 cup shredded Parmesan cheese finely; 1 teaspoon chopped fresh thyme roughly, optional; 1/8 teaspoon black pepper

13 ingredients

5 steps

Ingredients

3 tablespoons olive oil
2 tablespoons salted butter
8 carrots medium
1 tablespoon sugar
1/2 teaspoon salt
5 cups chicken broth
1 onion medium, minced
1 1/2 cups arborio rice
1/2 cup dry white wine sauvignon blanc or pinot grigiot
1/4 cup cheese marscapone
1/4 cup shredded Parmesan cheese finely
1 teaspoon chopped fresh thyme roughly, optional
1/8 teaspoon black pepper

Directions

1

Preheat oven to 375 degrees. Slice carrots in half lengthwise and toss with 1 tablespoon oil. Lay carrots flat on baking sheet and lightly sprinkle with sugar. Roast in oven 20 minutes or until fork slides through easily. Set aside 4 carrot halves and place the rest in a food processor. Blend until smooth (you may have to have to add a tablespoon of water for a smoother consistency).
2

Heat remaining oil and butter over medium heat in a medium cast iron pot; add onion and cook until translucent, about 3 minutes. Add rice, stirring with a wooden spoon to coat rice with oil, 1 minute. Add wine and cook, stirring, until wine evaporates. Add carrot puree and stir until blended.
3

Add 1/2 cup hot broth, stirring often, until rice absorbs most of the liquid. Repeat process, adding 1/2 cup broth at a time and stirring often till each addition is absorbed before adding the next, until rice is al dente (about 20 minutes; at least 1 cup broth will remain).
4

Fold in mascarpone, 1/4 cup parmesan and the thyme. Add up to 1 cup broth (1/4 cup at a time) to loosen the risotto. Season with salt and pepper to taste.
5

Sprinkle each bowl of risotto with parmesan and reserved carrots. Serve immediately.