Caramelized Carrot Risotto

By ccavaletti

Ingredients

• 3 c vegetable broth (I used lots more! Have extra on hand)
• 1/4 c plus 2 Tbsp unsalted butter, divided
• 6 carrots, peeled and thinly sliced
• 1 tsp sugar
• 1 Tbsp olive oil
• 1/2 c chopped onion
• 2 cloves garlic, minced
• 1-1/2 c Arborio rice
• 1/2 c dry white wine
• 1/4 c heavy whipping cream
• 1/4 c shredded Parmesan cheese
• 1 Tbsp minced fresh dill
• 1 tsp salt
• 1/2 tsp ground black pepper
• 2 tsp lemon zest
• Garnish: fresh dill
• (I did not use dill)

Details

Servings 6

Preparation

Step 1

In a medium saucepan, bring broth to a boil over medium-high heat; reduce heat, and simmer.

In a large skillet, melt 1/4 c butter over medium heat; add carrots and sugar. Cook for 8 minutes or until carrots are lightly browned and tender. Remove from heat, and set aside.

In a large saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring frequently, for 4 minutes or just until tender.

Add rice, and cook, stirring constantly, for 3 to 4 minutes or until rice begins to brown.

Add wine, and cook stirring constantly, until liquid is absorbed.

Add broth, about 3/4 c at a time, allowing liquid to be absorbed after each addition, stirring constantly, until rice is tender and creamy.

Add cream, next 5 ingredients, carrots, and remaining 2 Tbsp butter, stirring to combine. Garnish with dill, if desired.

From Cooking with Paula Deen, March/April 2014