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Description
A rich, velvety risotto with marscapone cheese and caramelized carrots
Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. olive oil
- 2 Tbsp. salted butter
- 8 carrots (medium)
- 1 Tbsp. sugar
- 1/2 tsp. 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 tsp. chopped fresh thyme (roughly, optional)
- 1/8 tsp. black pepper
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Directions
- 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).
- 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.
- 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).
- 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.
- Sprinkle each bowl of risotto with parmesan and reserved carrots. Serve immediately.
NutritionView More
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600Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories600Calories from Fat210 |
% DAILY VALUE |
Total Fat23g35% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol25mg8% |
Sodium640mg27% |
Potassium780mg22% |
Protein16g |
Calories from Fat210 |
% DAILY VALUE |
Total Carbohydrate81g27% |
Dietary Fiber6g24% |
Sugars11g |
Vitamin A410% |
Vitamin C15% |
Calcium20% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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