Carrot Lemon Risotto Recipes

CARROT RISOTTO

Steps:

• Risotto: Strain the stock to yield 6 cups (add water to the stock if necessary) and place in stock pot over low heat to simmer. Finely dice the onion half; then peel and mince the garlic. In a skillet, heat olive oil to rippling, add onions and garlic, and cook until onions are translucent, 3-5 minutes. Add the rice and stir to toast. Continue to move it around the pan so it doesn't stick to the bottom, about 7 minutes.
• When the rice has grown translucent from absorbing the oil, add wine and stir until it evaporates; do the same with the lemon juice. Once the pan is fairly dry, slowly ladle the simmering carrot stock into the rice in one-cup increments (rice and stock need to be same temperature). Stir until the liquid has been incorporated before adding the next cup. Don't rush it: you want to let the carrot flavor slowly develop. (This is the trick to cooking risotto: take it slow!)
• When you have two cups of stock left in the saucepan, pour the carrot juice into the stock and stir until it's incorporated. Then, add the next cup of the carrot juice/stock mixture to the rice and incorporate. When you have one cup of the mixture left, stir the diced carrots into the rice before adding the final cup of liquid.
• Finish the dish: When the rice looks creamy and there's no liquid sloshing around, add salt, butter, and half of the Pecorino. (Omit butter and Pecorino for vegan eaters.) Spoon onto a serving plate, sprinkle with the thyme and remaining Pecorino, and serve.
• Peel, trim, and roughly chop the onion and carrots, and roughly chop celery; add to stock pot. Smash garlic cloves to remove peel, then add to pot. Add water, bring to a boil, reduce to a simmer, and cook for 45 minutes to 1 hour. Strain and reserve liquid, discarding solids.

CARROT-LEMON RISOTTO

Steps:

• In a medium saucepan, bring broth to a simmer; reduce heat and keep warm. In a 10-inch heavy- bottomed skillet or pot, heat 2 tablespoons butter over medium-high. Add shallot, season with salt and pepper, and cook until beginning to soften, about 4 minutes. Add rice and cook, stirring, until rice is translucent at edges, 1 minute.
• Add wine and stir until evaporated, about 2 minutes. With a ladle, add about 1 cup broth to skillet. Cook, stirring constantly, until broth is absorbed, 4 minutes. Repeat, gradually adding broth by the cupful and stirring constantly, until rice is tender but still al dente and sauce is creamy (you may not need all of broth), 20 to 25 minutes. Add carrot juice and stir until absorbed, 4 minutes.
• Remove skillet from heat and stir in 2 tablespoons butter, Parmesan, lemon zest, and lemon juice. Season to taste with salt and pepper and serve immediately.

PARMESAN-CARROT RISOTTO

Steps:

• In a saucepan, bring broth and 2 cups water to a bare simmer over medium.
• In a large saucepan, melt 1 tablespoon butter over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in rice. Add wine; cook, stirring, until absorbed, 1 to 2 minutes.
• Add 2 cups hot broth; simmer over medium-low, stirring frequently, until mostly absorbed, 10 to 12 minutes. Continue to add broth, 1 cup at a time, stirring occasionally, until absorbed before adding more. Cook until rice is creamy and just tender, about 20 minutes (you may not need all the broth).
• Remove risotto from heat. Stir in Parmesan and 1 tablespoon butter, and season with salt and pepper.

CARROT AND LEMON THYME RISOTTO

Steps:

• 1. Place the stock in a small pan and keep on a low heat. Heat the oil in large heavy-based pan, add the onions and saute for 2-3mins to soften without colouring. Add the garlic and carrots and cook for a further 2 mins.
• 2. Add the rice and stir until the grains are coated. Add a ladleful or two of the stock to the pan, stir well then gently cook until the stock has been absorbed. Repeat until all the stock has been used and the rice is nearly tender - about 20 mins
• 3. Remove from the heat, stir in the cheese and finally adjust the seasoning to taste. Serve sprinkled with a few more sprigs of thyme if liked.

GRILLED CHICKEN WITH LIME-GINGER MAYO AND CARROT "RISOTTO"

Steps:

• Place the chicken thighs on a sheet pan and set aside.
• Whisk together the lime zest and juice, mayonnaise, ginger, salt and pepper in a small bowl. Brush the lime-ginger mayo all over the chicken thighs with a pastry brush. Cover and refrigerate for 15 minutes.
• Heat a grill or stovetop grill pan to medium-high. Grill the chicken, turning once, until an instant-read thermometer inserted into the chicken reads 165 degrees F, 12 to 16 minutes. (Cook the chicken covered if you're using an outdoor grill.) Let rest for 5 minutes before serving.
• To serve, spoon the Carrot Risotto onto a platter (garnish as described below), then top with the grilled chicken and garnish with thinly sliced lime.
• Heat a large skillet over medium-high heat and add the butter. Cook the butter until it is completely melted and just starts to turn golden-brown, then add the diced carrots and toss to coat in the butter. Cook the carrots until they begin to soften and caramelize slightly, about 3 minutes.
• Stir in the vegetable broth and wine. Cook, stirring constantly, until the liquid has reduced by half and the carrots are tender. Lower the heat to medium and stir in all but 2 tablespoons of the pecorino (reserve the remaining cheese for garnish). Stir until the cheese is completely combined, 1 to 2 minutes.
• Season the risotto to taste with salt and pepper, then sprinkle with the parsley and reserved cheese just before serving. Makes 4 servings.