Quantcast
Recipe for Carrot Risotto | Almanac.com

Order Your Almanac Today!

Carrot Risotto

Photo Credit
Becky Luigart-Stayner
The Editors
Yield
Makes 6 to 8 servings
Category
Cornmeal, Rice, Grains
Course
Salads
Preparation Method
Cook
Credit
Mona Grandbois, Biddeford, Maine
Sources
Old Farmer's Almanac
Print Friendly and PDF

Our Carrot Risotto With Apple Cider is a colorful, cheesy side dish that goes with everything! If different-color carrots are available, use them!

This recipe won second prize in our Almanac Carrots Recipe Contest. 

Find more comforting dishes in the EATS cookbook from The Old Farmer’s Almanac!

Ingredients
2 cups carrot pieces in a variety of colors (e.g., orange, yellow, purple), plus some rounds, or "coins," for garnish
1 1/2 teaspoons olive oil
1 medium apple, pared, cored, and cut into 1/2-inch pieces
1 cup apple cider
1/2 cup dry white wine
5 cups vegetable stock
1 1/2 tablespoons butter
1/2 cup minced shallots
2 cups Arborio rice
2 tablespoons minced fresh sage leaves, plus whole leaves, for garnish
3/4 cup shredded Asiago cheese
salt and freshly ground black pepper, to taste
Instructions

Preheat the oven to 350ºF.

Spread the carrot pieces and coins on a baking sheet in a single layer, drizzle with the olive oil, and toss to coat. Roast for 10 to 15 minutes, or until lightly browned but not crisp. Set aside, reserving the coins in a separate bowl.

Put the apple pieces into a bowl.

In a pan, bring the apple cider just to a boil, then pour it over the apple pieces and set aside for 3 minutes. Strain the apple pieces, reserve the cider, and add the apple pieces to the carrot pieces.

Add the wine to the reserved cider.

In a large pan, bring the stock to a boil, then reduce the heat to low.

Melt the butter in a soup pot over medium heat. Add the shallots and cook until translucent. Add the rice and stir to coat each grain with butter. Add the cider-wine mixture and cook, stirring frequently, until all of the liquid is absorbed. Add the warm stock, 1 cup at a time, stirring constantly, until the rice absorbs most of the liquid before adding more. Allow 25 to 30 minutes. Add the sage, carrot and apple pieces, cheese, and salt and pepper, to taste. Stir until the cheese melts.

Transfer to a serving bowl and garnish with carrot coins and sage leaves.

About The Author

The Almanac Chefs

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Almanac Chefs

What's cooking in The Old Farmer's Store?
More Like This
No content available.

Comments