Risotto with Caramelized Carrots

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 288.9
  • Total Fat: 12.0 g
  • Cholesterol: 28.7 mg
  • Sodium: 279.0 mg
  • Total Carbs: 40.6 g
  • Dietary Fiber: 5.0 g
  • Protein: 6.8 g

View full nutritional breakdown of Risotto with Caramelized Carrots calories by ingredient
Submitted by:

Introduction

Risotto takes awhile to cook as you have to stay with it while you stir and add broth.
Tweeked recipe from Sunset Magazine, I used Olive oil and lower fat land o lakes butter and lessened the amounts of fats.
Risotto takes awhile to cook as you have to stay with it while you stir and add broth.
Tweeked recipe from Sunset Magazine, I used Olive oil and lower fat land o lakes butter and lessened the amounts of fats.

Number of Servings: 2

Ingredients

    1/2 tsp Olive oil
    1/2 tsp land o lakes spreadable butter
    2 Carrots chopped or diced
    1/2 water
    dash of salt
    1/2 tsp sugar
    1/2 -3/4 C swanson chicken broth-99% fat free
    3 TB onions chopped
    1/2 C Aborio Rice ( Italian style rice for Risotto)
    splash of white wine ( optional )
    2 TB Mascarpone Cheese ( or low fat cream cheese)
    1 tsp parsley
    1/2 tsp thyme or basil
    pepper to taste

Directions

Heat oil and butter over med heat in medium heavy pan, add carrots and stir with wooden spoon until well coated. Add 1/2 C water, salt and sugar, cover and cook 5 min or until tender, uncover and cook stirring occasionally , until water evaporates and carrots are just starting to brown, a few minutes more.Remove carrots from pan but leave oil/butter that is left in pan. Reserve 1/2 of the carrots for garnishing. Puree other 1/2 with 1/8 C hot water.
Bring Chicken broth to a simmer, keep simmering, covered, over low heat.
in same pot as carrots were cooked sautee the onions til translucent, about 3 minutes, add rice, stirring with a wooden spoon to coat rice, 1 minute, Add wine ( or use water if don't want wine) and cook stirring till wine evaporates. Add carrot puree and cook, stirring until mixture no longer looks soupy. Add some of the hot broth to rice mixture and stir constantly until rice absorbs most of the liquid, repeat until most broth is used and rice is tender { Al Dente} ( about 20 min )
fold in reserved diced carrots, ( save some for garnishing ) marscapone, 1 TB cheese, parsley and thyme, may add a bit more broth to loosen rice if needed, Season with salt and pepper to taste, sprinkle each serving with rest of cheese and reserved carrots



Number of Servings: 2

Recipe submitted by SparkPeople user BRE_WA1.

Rate This Recipe