ROASTED CARROT AND ONION RISOTTO

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Roasted Carrot and Onion Risotto image

This creamy and filling risotto is great for vegetarians and meat eaters alike.

Provided by Food Network Kitchen

Time 40m

Yield 4

Number Of Ingredients 10

4 medium carrots, sliced on a diagonal
1 large onion, cut into 1/2-inch wedges
2-inch piece fresh ginger, peeled and minced
4 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
4 cups low-sodium chicken broth
1 1/2 cups Arborio rice
1/2 cup dry white wine
2 sprigs fresh thyme, plus more for garnish, optional
3 tablespoons cold unsalted butter, cubed

Steps:

  • Preheat the oven to 400 degrees F. Toss the carrots, onion and ginger with 2 tablespoons of oil, 1 teaspoon salt and a few grinds of pepper on a baking sheet. Roast until the vegetables are tender and lightly browned, about 20 minutes.
  • Meanwhile, heat the chicken broth with 3 cups water in a medium saucepan over medium heat. Keep it just under a simmer. Heat the remaining 2 tablespoons oil in another medium saucepan over medium heat. Add the rice and cook, stirring, until the rice is translucent, about 1 minute. Add the wine and simmer, stirring, until the wine is fully absorbed, about 2 minutes. Add the thyme sprigs and season with 1/2 teaspoon salt and a few grinds of pepper. Add about 1/2 cup warm broth. Cook, stirring, until the broth is almost absorbed. Continue adding broth, 1/2 cup at a time, and stirring until all of the broth has been incorporated and the rice is tender, but not mushy, about 25 minutes total. Stir in the butter, a few cubes at a time, until melted and the risotto is creamy.
  • Roughly chop half of the roasted vegetables and stir them into the risotto. Spoon into bowls and garnish with the remaining vegetables and fresh thyme if using.

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