Carrot and Parmesan Risotto
Today it’s all about carrots and parmesan because we eat with our eyes first and this is GORGEOUS!
Servings: 6 servings
Ingredients
- 2 tablespoon butter
- 1 small onion finely chopped
- 2 garlic cloves finely chopped
- 2 cups shredded carrots
- 2 cups arborio rice
- ¾ cup dry white wine
- 7 cups chicken stock warmed
- 1 cup shredded parmesan cheese
- 3 tablespoon mascarpone
- ⅓ cup chives
- coarse salt and freshly cracked black pepper to taste
Instructions
- Melt the butter in a marge heavy bottom pot over medium high heat.
- Add the onion and cook for 4-5 minutes until the onion is translucent. Add the garlic and stir to combine. Add the shredded carrots and cook for 1 minute more.
- Add the arborio rice and stir to coat the rice with the butter. Cook the rice for about 2 minutes until the outer edges of the rice are translucent and the middle still white. Pour in the white wine and deglaze the bottom of the pan. Cook until the wine has evaporated.
- Add 1 cup of the chicken stock and cook until the stock has evaporated. Repeat this step a few times until you've used all of the stock. The rice should look almost like a porridge and have just a slight bit of a bite when tasted.
- Add Parmesan cheese, mascarpone cheese and chives and stir to combine. Season with salt and pepper to taste and serve immediately.
Notes
Risotto is a meal in its own right, but this is also so gorgeous you can serve it next to steak for a fancy date night in.
Nutrition
Calories: 524kcal | Carbohydrates: 70g | Protein: 19g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 734mg | Potassium: 556mg | Fiber: 3g | Sugar: 8g | Vitamin A: 7585IU | Vitamin C: 6mg | Calcium: 244mg | Iron: 4mg