Caramelised Carrot and Coriander Risotto

I have a risotto obsession and I am not afraid to admit it. I could eat this creamy rice dish every day of the week and thankfully my family loves it as well so they don’t mind all the experimenting with flavours I do. I just can’t seem to run out of flavour combinations for this tasty dish. And just when I think I found my favourite version I find a new one. So when I saw Becca, from Amuse Your Bouche‘s recipe for a Caramelised Carrot and Coriander Risotto I just had to try it. This slightly sweet and cheesy risotto is perfect as a meat-free dinner option for the whole family. Go check out Becca’s blog and her amazing vegetarian dishes. I hit a cooking block last week as I was struggling to come up with more meat-free ideas for our month challenge and I have been so inspired by her amazing dishes.

Caramelised Carrot and Coriander Risotto

2 Tbsp olive oil
1/2 onion, diced (although I like mine sliced in risottos)
2 cloves garlic, minced
2 medium carrots, finely grated
1 1/2 tsp caster sugar
1/2 tsp salt
200g (1 c.) arborio rice
1 litre (4 c.) vegetable stock
50g (3/4 c.) cheddar cheese, grated
3 Tbsp fresh coriander (cilantro), chopped
100g (3 oz) fresh mozzarella cheese, diced
Recipe from Amuse Your Bouche


Heat the oil in a sauce pan, add the onion, garlic and grated carrot, along with the sugar and salt. Cook over a medium-low heat for 10 minutes, stirring often, until the carrot and onion are soft and beginning to caramelise. If it begins to dry out add a splash of water. (In hindsight the carrots might have caramelized better had I done this in a frying pan but doing it this way I was able to do less dishes)

Add the rice, and stir to coat. Begin to add the stock a little at a time. I like to add a ladle at a time, about 150 mL. Stir often as the stock is absorbed into the rice, once the stock has been absorbed by the rice, add more, and continue to stir. Repeat this process until the rice is al dente, and the mixture is as wet as you would like it, around 30 minutes. You don’t have to use all of the stock, I find that about 875mL ends up being the perfect amount for me but this is going to depend on how you like your risotto.

Add the grated cheddar and chopped coriander, and mix well until the cheddar has melted. Mix in the cubes of mozzarella right before you are going to serve each portion so that it softens but doesn’t melt completely into the risotto so there are lumps of cheesy goodness throughout the dish. Serve immediately. This made 2 large main course portions or 4 side dish portions.
Caramelised Carrot and Coriander Risotto
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Serves: 2-4
 

Ingredients
  • 2 Tbsp olive oil
  • ½ onion, diced (although I like mine sliced in risottos)
  • 2 cloves garlic, minced
  • 2 medium carrots, finely grated
  • 1 ½ tsp caster sugar
  • ½ tsp salt
  • 200g (1 c.) arborio rice
  • 1 litre (4 c.) vegetable stock
  • 50g cheddar cheese, grated
  • 3 Tbsp fresh coriander (cilantro), chopped
  • 100g (3 oz) fresh mozzarella cheese, diced

Instructions
  1. Heat the oil in a sauce pan, add the onion, garlic and grated carrot, along with the sugar and salt. Cook over a medium-low heat for 10 minutes, stirring often, until the carrot and onion are soft and beginning to caramelise. If it begins to dry out add a splash of water.
  2. Add the rice, and stir to coat. Begin to add the stock a little at a time. I like to add a ladle at a time, about 150 mL. Stir often as the stock is absorbed into the rice, once the stock has been absorbed by the rice, add more, and continue to stir. Repeat this process until the rice is al dente, and the mixture is as wet as you would like it, around 30 minutes. You don’t have to use all of the stock, I find that about 875mL ends up being the perfect amount for me but this is going to depend on how you like your risotto.
  3. Add the grated cheddar and chopped coriander, and mix well until the cheddar has melted. Mix in the cubes of mozzarella right before you are going to serve each portion so that it softens but doesn’t melt completely into the risotto so there are lumps of cheesy goodness throughout the dish. Serve immediately. This made 2 large main course portions or 4 side dish portions.

 

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2 Responses to Caramelised Carrot and Coriander Risotto

  1. Ooooh! I’m so glad you loved it as much as I did!! :) Your photos are gorgeous, especially that first one with all the gooey cheese… definitely did it justice! :D Thanks for letting me know you’d had a go!

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