Low-maintenance risotto will cause a major culinary stir

Can a streamlined risotto hold its own against a constantly stirred, two-pot, cheese-dependent classic? You be the judge.

This pantry-friendly recipe begins with a few carrots, cooked till tender and then treated to a quick caramelization. Water and a touch of sugar make this magic happen and elevate the vegetable’s natural sweetness. The carrots are then pureed, which can be done in a blender or a food processor, or you could just squish the heck out of them with a potato masher.

The broth for a traditional risotto is warmed in a separate pot; we found that a microwave and glass liquid measuring cup helped to achieve the same results — hot broth that plumps the grains of arborio rice, coaxing out their creaminess.

Here’s the no-stir secret: You will cook this in a wide saute pan or nonstick skillet, so the grains have room to absorb the liquid as it’s delivered in increments. They’ll become just as creamy as if you had stir, stir, stirred them. You will want to give the pan a swish around with a flexible spatula a few times, just to make sure all the rice is getting its fair share of hydration.

Once the broth’s all in, add the caramelized carrot puree; off the heat, in goes just a little sour cream. Sure looks like a spiffy risotto now — and tastes like it, too.

As long as we’re sharing secrets, here’s a serving tip: Warm the bowls so your risotto portions remain at a proper temperature as you eat. Place the short stack of two atop your active/heated stove top, or fill the bowls with very hot/boiling water and let them sit while you are cooking; drain just before serving.