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Vertical image of a white bowl of carrot risotto with a minced fresh herb garnish, on a gray slate surface with a dark and light blue patterned cloth, and a small glass dish of grated cheese and whole orange carrots in the background.

Carrot Risotto

  • Author: Shanna Mallon
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x


Creamy and filled with fresh herbs, this carrot risotto will go with with anything you want to cook this week.


  • 6 cups low-sodium chicken or vegetable stock, divided
  • 5 Tbsp unsalted butter, divided
  • 2.5 cups shredded carrots (approx. 11 1/4 lbs or 10 carrots)
  • 1/2 tsp salt, plus more to taste
  • 1 tsp honey
  • 1/3 cup minced onion
  • 1 tsp fresh thyme leaves
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1/4 cup ricotta cheese
  • 1/3 cup grated Pecorino cheese, divided
  • 2 Tbsp finely chopped flat leaf parsley, divided
  • Freshly ground black pepper, to taste


  1. Bring stock to a simmer in a medium saucepan, cover, and keep at a simmer over low heat.
  2. Heat 2 tablespoons butter over medium heat in a large, heavy-bottomed pot or Dutch oven. Add carrots and stir with a wooden spoon until well coated. Add 1/2 cup warmed stock, 1/2 teaspoon salt, and honey.
  3. Cover and cook for 5 minutes, until carrots are tender. Uncover and continue to cook, stirring occasionally, until liquid evaporates and carrots are just starting to brown, about 5-10 minutes.
  4. Transfer half of the carrots to a bowl and set aside. Puree the rest with 3/4 cup warmed stock in a food processor or blender.
  5. Heat remaining 3 tablespoons butter over medium heat in the same pot that you caramelized the carrots in. Add the minced onion and thyme, and cook until translucent, about 3-5 minutes. Add rice, and stir with a wooden spoon to coat completely.
  6. Stir in wine and scrape up any browned bits on the bottom of the pan. Continue to stir until liquid has evaporated almost completely, about 5 minutes. Add carrot puree and stir occasionally until liquid is almost completely absorbed, about 3-5 minutes.
  7. Add 1/2 cup broth and stir frequently until liquid is almost completely absorbed, about 5 minutes.
  8. Repeat this process of adding stock and stirring often 4-5 times, until the rice is al dente. You may not need to use all of the stock.
  9. Fold in the reserved carrots, ricotta, 1/4 cup grated Pecorino, and 1 tablespoon finely chopped parsley. Season with salt and pepper to taste.
  10. Garnish with remaining parsley and Pecorino before serving.
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: Risotto
  • Method: Stovetop
  • Cuisine: Side Dishes

Keywords: risotto, carrot, side dish