Carrot risotto with sage, thyme, and orange
Risotto season is here! Once the weather is cooler, it’s the perfect time to turn on some music, sip some wine, and stir away any troubles from the day while making a delicious and comforting meal. This risotto makes the simple carrot its star, with the help of some of the best autumnal herbs – sage and thyme. This risotto is great to eat on its own, with a herby roasted chicken, or with some extra roasted vegetables. There are also just a couple of simple swaps to make this dish vegan. Keep this one in your arsenal for the cold months ahead!
Ingredients
- 40 grams butter or vegan alternative
- 1 tbsp olive oil
- 450 grams carrots diced
- 1/2 tsp salt
- 1/2 tsp fresh black pepper
- 2 shallots finely diced
- 5 grams fresh thyme
- 400 grams Arborio rice
- 125 ml dry white wine or add extra stock
- 1.8 litres vegetable stock
- 5 grams sage finely chopped
- 75 grams parmesan or veg/vegan alternative
- Juice from 1/2 an orange
Instructions
- Boil the carrots in the stock for five minutes before removing with a slotted spoon. Bring down the heat of the stock to low.
- Heat a large skillet or casserole over medium with the butter and olive oil. Add the carrots and season lightly with the salt and pepper. Stir for two minutes and remove half of the carrots to cool slightly.
- Add the diced shallot and thyme to the pan. Sauté for two minutes before reducing the heat to low.
- Add the minced garlic and stir for one more minute until fragrant.
- Add the Arborio rice and stir for 3-4 minutes until rice becomes slightly translucent.
- Add the wine (if using) and stir for 4-5 minutes until the liquid has reduced and is nearly gone.
- Begin adding your stock and stirring. Keep adding stock a ladle at a time to ensure that the pan doesn’t go dry.
- In the mean time between stirring, add the sage, the remaining carrots and 150ml of stock into a blender. Blend until smooth and a thick sauce has formed. Set aside.
- After about 20 mins of stirring and adding stock, your risotto should be ready and almost all liquid should be absorbed. I like to test it – the risotto should feel cooked with a slight bite to it, much like al dente pasta.
- Stir in the cheese, the reserved carrot mixture, and the orange juice. Let the mixture cook for 2-3 more minutes until thick and creamy. Season to taste as needed and serve with extra parmesan and fresh cracked pepper.