Delicious Carrot Risotto Recipe

Carrot Risotto

Carrot risotto may not be the first dish that springs to mind when you think about gourmet cooking, but once you’ve mastered this recipe, it will undoubtedly become one of your favorite meals. Savory, creamy, and full of delightful flavors, it’s a treat for the taste buds, while also being packed full of nutritious goodness.

Your New Cooking Companion: Arborio Rice

Without a doubt, the heart of a great risotto lies in its rice, and for this recipe, the top choice is Arborio. But not just any Arborio rice will do. We recommend using a product from RiceSelect. This Arborio rice provides the creamy texture and delicate flavor that’s the signature of a top-notch risotto.


2 cups Arborio rice

4 medium carrots, peeled and grated

1 onion, finely chopped

4 cups vegetable or chicken broth

1/2 cup dry white wine

1/2 cup grated Parmesan cheese

2 tablespoons unsalted butter

2 tablespoons olive oil

2 cloves of garlic, minced

Salt and pepper to taste


Follow these simple steps to whip up a delightful carrot risotto that will impress your friends and family:

Step 1 

Sautéing the Vegetables

In a large saucepan, heat the olive oil and butter over medium heat. Add the finely chopped onion and minced garlic, sautéing until they become translucent and fragrant. This will take around 3-4 minutes.

Step 2

Adding the Arborio Rice

Next, add the Arborio rice to the saucepan and stir it well, ensuring that each grain is coated with the oil and butter mixture. Toast the rice for approximately 2 minutes, allowing it to absorb the flavors.

Step 3

Deglazing with Wine

Pour in the white wine and stir continuously until it evaporates, leaving a rich aroma in the air. This step will enhance the taste and fragrance of the risotto.

Step 4

Incorporating the Grated Carrots

Now, it’s time to introduce the star ingredient. Add the grated carrots to the saucepan and stir them into the rice mixture. Allow the carrots to cook for a few minutes, allowing their natural sweetness to infuse into the dish.

Step 5

Gradual Broth Addition

Begin the process of adding the vegetable or chicken broth to the saucepan, one ladle at a time. Stir the rice continuously until the liquid is absorbed before adding the next ladle. This gradual addition of broth helps the rice achieve its creamy consistency.

Step 6

Stir, Stir, Stir!

Maintaining an active involvement throughout the cooking process is essential. Stirring the risotto frequently helps release the rice’s starches, resulting in a creamy texture that is characteristic of a perfectly cooked risotto.

Step 7 

Cheese Please!

Once the rice is al dente and has absorbed most of the broth, it’s time to sprinkle in the grated Parmesan cheese. Stir it into the risotto until it melts and incorporates fully.

Step 8

Seasoning and Final Touches

Taste the risotto and season with salt and pepper according to your preference. You can also add an extra pat of butter for richness, if desired. Give it a final stir, and your delicious carrot risotto is ready to be served!

Elevate Your Carrot Risotto Experience with Arborio Rice from Riceselect

To ensure the best possible results, we recommend using Arborio rice from Riceselect. Arborio rice is known for its high starch content, which contributes to the creamy texture of a perfect risotto. It absorbs flavors exceptionally well, allowing the carrot and Parmesan notes to shine through. 

You can find Arborio rice at:, where you can explore other premium rice varieties to enjoy as well.

A Perfect Pairing

Carrot risotto is a versatile dish that can be enjoyed on its own or paired with various accompaniments. Here are some suggestions to enhance your dining experience:

Roasted Vegetables: Serve the carrot risotto alongside a medley of roasted vegetables, such as bell peppers, zucchini, and asparagus. The vibrant colors and flavors will complement the risotto beautifully.

Grilled Chicken or Shrimp: For a heartier meal, add grilled chicken or shrimp to your plate. The savory protein will add depth to the dish and create a satisfying combination.

Fresh Green Salad: A simple green salad with a tangy vinaigrette can provide a refreshing contrast to the creamy risotto. The crispness of the lettuce and the acidity of the dressing will balance the flavors perfectly.

Secrets to Achieving Carrot Risotto Perfection

While the basic steps outlined above will yield a delicious carrot risotto, here are a few secrets to take it to the next level:

  • Quality Ingredients: Opt for fresh, high-quality ingredients to ensure the best flavor. Choose vibrant carrots and invest in good Parmesan cheese for optimal results.
  • Grate the Carrots: Grating the carrots instead of chopping them allows their natural sweetness to infuse into the rice more effectively.
  • Toast the Rice: Toasting the Arborio rice before adding the liquid enhances its nutty flavor and prevents it from becoming overly mushy.
  • Be Patient: Cooking risotto requires patience. Take your time to add the broth gradually and stir consistently to allow the rice to absorb the liquid and achieve a creamy consistency.

Proper Storage for Leftover Carrot Risotto

If you find yourself with leftover carrot risotto, you can store it properly to enjoy later. Allow the risotto to cool completely before transferring it to an airtight container and placing it in the refrigerator. Consume the leftovers within two days, reheating it gently on the stovetop with a splash of broth or water to restore its creamy texture.

Carrot risotto offers a delightful twist on the traditional Italian dish, showcasing the natural sweetness of carrots alongside the creamy goodness of Arborio rice and Parmesan cheese. 

By following the steps outlined above and incorporating our tips and secrets, you can create a mouthwatering carrot risotto that will impress even the most discerning palates. 

Remember to use Arborio rice from Riceselect for an authentic risotto experience. 

Enjoy this comforting and flavorful dish with your favorite accompaniments and savor each creamy spoonful you place in your mouth.

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