Arborio rice, carrots and Taleggio cheese come together in a risotto creating a harmonious blend of flavors and textures. The Carrot Risotto is topped with a Walnut Breadcrumb Gremolata that elevates this dish to new heights.
To prepare carrot risotto, the carrots are peeled and grated and then added at the same time as the stock, so it is cooked at the same time as the rice. releasing their slightly sweet flavor.
Key Ingredients of This Recipe
- Shallot – cooked shallots are slightly sweet and are thus a great combination with the carrots. Any other onions are fine as well.
- Arborio rice
- White wine – this is not a must, but this traditional ingredients does add flavor to your risotto. You can also use dry vermouth.
- Carrots
- Stock – vegetable or chicken stock
- Taleggio cheese – creamy deliciousness and flavor. A few other cheeses you can use are: Parmigiano Reggiano, Pecorino Romano, Fontina. There are more options.
- Breadcrumbs – home made or store-bought
- Carrot greens – perfectly edible, they have a slightly peppery flavor. Parsley is an obvious alternative.
- Walnuts – other nuts may be pine nuts or almonds.
How to Make Carrot Risotto with Walnut Breadcrumb Gremolata
Step 1 – Heat 1 tablespoon of butter in a Dutch oven or high walled skillet and and saute the onion (and garlic if you like) until translucent. Add the rice and stir until every grain is coated with the butter. Add the white wine and stir until all the wine is absorbed by the rice.
Step 2 – Add the shredded carrots and the warm broth, ladle by ladle. Stir regularly until all the broth is absorbed by the rice. Risotto is done when the rice is soft and tender with just a little bite – al dente.
Step 3 – While the risotto is absorbing the stock, prepare the gremolata. Heating olive oil in a skillet. Add the breadcrumbs and toast until golden, stir occasionally. Remove from heat and add carrot greens, finely chopped walnuts, coriander and salt & pepper to taste.
Step 4 – Add the Taleggio cheese (rind removed) and stir until melted. Taste and add salt & pepper if needed.
Step 5 – Divide the carrot risotto over 2 plates and drizzle with the walnut breadcrumb gremolata.
Other Risotto Recipes to Try:
- Spinach Risotto with Fried Egg
- Risotto with Taleggio & Prosciutto
- Pear and Wine Risotto
- Gorgonzola Risotto with Sundried Tomatoes
Carrot Risotto with Walnut Breadcrumb Gremolata
Ingredients
- 1 shallot finely chopped
- 1 tablespoon butter
- 3/4 cup Carnaroli rice (NOTE 1)
- 2.5 tablespoons white wine
- 2 cups stock chicken or vegetable
- 8 ounces carrots peeled and shredded
- 4 ounces Taleggio cheese rind removed
- salt & pepper
Gremolata
- 1-2 tablespoons olive oil
- 1 tablespoon breadcrumbs
- 1 tablespoon carrot greens (NOTE 2) finely chopped
- 1 tablespoon walnuts finely chopped
- coriander
- salt & pepper
Instructions
- Heat 1 tablespoon of butter in a Dutch oven or high walled skillet and and saute the finely chopped shallot (and the garlic if you like) until translucent.
- Add the rice and stir until every grain is coated with the butter. Add the white wine and stir until all the wine is absorbed by the rice.
- Add the shredded carrots and the warm broth, ladle by ladle. Stir regularly until all the broth is absorbed by the rice as well. A risotto is done when the rice is soft and tender with just a little bite – al dente.
- While the risotto is absorbing the stock, prepare the gremolata. Heating olive oil in a skillet. Add the breadcrumbs and toast until golden, stir occasionally. Remove from heat and add carrot greens, finely chopped walnuts, coriander and salt & pepper to taste.
- Add the Taleggio cheese to the risotto and stir until melted. Taste and add salt & pepper if needed.
- Divide the carrot risotto over 2 plates and drizzle with the walnut breadcrumb gremolata.
Notes
- If you cannot find carnaroli rice, use arborio rice instead.
- If you don’t want to use the carrot greens, use parsley instead.
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