The Atlanta Journal-Constitution
ALMOST NO-STIR CARAMELIZED CARROT RISOTTO
This is a lovely upgrade for your standard risotto — the carrots lend color and a slight sweetness. If you happen to have a dry white wine on hand, use 1/2 cup less of the broth and add 1/2 cup wine in the step that deglazes the pan.
Based on a recipe from GeniusKitchen.com.
3 cups vegetable broth, preferably no-saltadded
1/2 medium yellow onion 3 young/thin carrots 2 teaspoons unsalted
butter
2 teaspoons extra-virgin
olive oil
1/2 cup water
1/2 teaspoon sugar
1/2 teaspoon kosher salt 1/4 teaspoon freshly
ground black pepper 3/4 cup arborio rice
(uncooked) 2 tablespoons sour cream Leaves from 2 stems
parsley
2 handfuls baby arugula, for serving
Heat the broth in a large liquid (glass) measuring cup in the microwave, until almost boiling. Cover to keep warm.
Meanwhile, cut the onion into small dice. Trim and scrub or peel the carrots.
Heat half the butter and oil in a nonstick saute pan or heavy-bottomed pot over medium heat. Once the butter has melted, add the carrots, half the water and all the sugar; cover and cook for 5 minutes, then uncover and cook for a few minutes more — just until the water evaporates and the carrots begin to brown. That small amount of sugar will produce some caramelization (as you can see on the bottom of the pot).
Transfer the carrots to a food processor or blender, or use a potato masher; add the remaining 1/4 cup of water and puree. If needed, add up to 1/2 cup of the heated broth to make the mixture smooth. (You’ll add this pureed carrot mixture to the rice in a while.)
Heat the remaining butter and oil in the same pot you used to cook the carrots, over medium heat. Add the onion, salt and pepper; cook for a minute or two, then add the rice and stir to coat. Cook for 3 minutes, then add 1 cup of the heated broth; cook just until it has evaporated — you will see holes appear in the surface of the rice — then begin adding the remaining broth in 1/2-cup increments, stirring only a few times, until the liquid at the edges of the mixture is absorbed. In 20 to 25 minutes, the broth will create a thickened, almost creamy-textured risotto.
Stir in the carrot puree. Remove from the heat, then stir in the sour cream until well incorporated.
Mince the parsley and briefly stir that in.
Divide between wide, shallow bowls. Top each portion with arugula and serve. Makes 2 servings.
Nutrition: Calories: 420; Total Fat: 11 g; Saturated Fat: 5 g; Cholesterol: 20 mg; Sodium: 390 mg; Total Carbohydrates: 73 g; Dietary Fiber: 4 g; Sugars: 13 g; Protein: 7 g.