Carrot Risotto
Ingredients
- 5 carrots shredded ⓘ
- 1 tablespoon butter
- 1 medium onion finely chopped ⓘ
- 1/2 cup cup dry white wine ⓘ
- 1 1/2 cups cups uncooked Arborio rice ⓘ
- 7 cups chicken stock ⓘ
- 250 gram container mascaropone cheese (preferably Polenghi) ⓘ
- 6 tablespoons freshly grated Parmesan cheese ⓘ
- freshly ground black pepper to taste ⓘ
Instructions
- 1. Melt butter in a heavy-bottomed stock pot over medium heat. Saute onions and carrot in butter until softened but not browned, about 5-7 minutes.
- Add white wine & evaporate almost fully.
- Stir the rice until translucent, about 2 minutes.
- Add 1 cup of stock; stirring until liquid is almost completely absorbed. Repeat this process with remaining broth, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all.
- Stir in mascarpone, 3 tablespoons Parmesan until cheeses are incorporated & risotto is creamy.
- Season to taste with black pepper. Divide risotto among 6 bowls, and sprinkle with remaining cheese. Enjoy!
Nutrition & Diet Analysis (per serving)
646
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).