Caramelized Carrot Risotto

Caramelized Carrot Risotto
Photo by Annabelle Breakey

Ingredients

  • 1 ½ cups Arborio rice
  • ½ cup dry white wine
  • 1 teaspoon roughly chopped fresh thyme
  • 2 tablespoons vegetable oil, divided
  • 1 tablespoon finely chopped flat-leaf parsley, plus 1 tbsp. for garnish
  • About ½ tsp. salt
  • 1 teaspoon sugar
  • + 7 more ingredients
    • 5 cups reduced-sodium chicken broth
    • ¼ cup freshly shredded parmesan cheese, plus 1/2 cup for garnish
    • ¼ cup mascarpone cheese
    • 1/8 teaspoon white pepper
    • 3 tablespoons unsalted butter, divided
    • 6 medium carrots, peeled and chopped as finely and evenly as possible (about 3 cups; see Notes)
    • 1/3 cup minced onion

1. Heat 1 tbsp. oil and 1 tbsp. butter over medium heat in a medium heavy-bottomed pot; add carrots and stir with a wooden spoon until well coated. Add 1/2 cup water, 1/2 tsp. salt, and the sugar; cover and cook 5 minutes, or until tender. Uncover and cook, stirring occasionally, until water evap...

View full recipe at My Recipes

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