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Carrot Risotto

Servings: 6 servings
Calories: 334kcal
Author: Taylor


  • 5-6 colored carrots
  • 3 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 large leek white and light green part halved and then cut into half moon slices
  • 1 large shallot sliced
  • 3 large carrots diced
  • 2 cloves garlic minced
  • 1 cup Arborio rice
  • 1/2 cup white wine
  • 4 cups chicken broth
  • 1 cup shredded Parmesan cheese
  • Chives chopped, for topping


  • Preheat the oven to 425 degrees F.
  • Place the colored carrots onto a baking sheet and drizzle 2 tablespoons of olive oil over them.
  • Place them in the oven and roast for 25-30 minutes, until softened and slightly golden.
  • Meanwhile, add the chicken broth to a saucepan over medium heat.
  • Add the remaining 1 tablespoon of olive oil and butter to a large skillet over medium-high heat.
  • Add the leek, shallots, and carrots, and cook for about 10 minutes, stirring occasionally, until the vegetables are softened.
  • Add the garlic and cook another minute.
  • Add the rice and stir in with the vegetables, and cook for about a minute.
  • Add the wine to deglaze the pan and stir in well until absorbed.
  • Add the chicken broth, 1 cup at a time, letting the rice absorb each addition before adding the next cup.
  • Once all of the broth has been added and absorbed, stir in the Parmesan cheese.
  • Serve topped with the roasted carrots* and chives.  Enjoy!
  • Note: *You can chop the roasted carrots into larger chunks or serve them whole. 


Calories: 334kcal | Carbohydrates: 39g | Protein: 10g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 902mg | Potassium: 481mg | Fiber: 4g | Sugar: 5g | Vitamin A: 14023IU | Vitamin C: 18mg | Calcium: 246mg | Iron: 3mg