Risotto is one of those dishes that can feel pretty heavy. And depending on how it’s made, it can be. But here’s the thing, risotto can be creamy, comforting, and delicious, and still not break the bank when it comes to health.
This carrot risotto is vibrant, packed with wholesome ingredients, and perfect for spring! For this recipe, I use a combination of chicken stock and carrot juice. The carrot juice not only creates a beautiful risotto but also adds an earthy sweetness that pairs perfectly with a hint of Parmesan cheese. Additionally, Progresso’s Unsalted Chicken Stock is a must when making any type of risotto. This new line of stock from Progresso is produced “homemade style”, simmering vegetables and chicken bones to create a stock that is as flavorful as your grandmother’s without all of the hassle. Similarly, their vegetable stock is outstanding and can be used interchangeably in this recipe, making it vegetarian friendly.
Where there are carrots, there must be peas, right? I decided to add some bright green peas to this carrot rissoto to add a contrast of texture and flavor. Asparagus and peas are the perfect accompaniment and easily take this recipe from side dish to entrée. I serve this gorgeous carrot risotto with fresh parsley and a touch of crisp green apple for a bit of sweetness—it’s a must!
Carrot Risotto with Asparagus & Peas
Creamy, vibrantly colored, and packed with veggies, this Carrot Risotto is as delicious as it is gorgeous!
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 4–6 servings
4 cups Progresso Unsalted Chicken or Vegetable Stock
2 cups or 1 (15.2-ounce) bottle carrot juice
1 cup water
1 pound asparagus, tough ends trimmed, stalks cut in ¼ inch diagonal pieces
1 cup frozen peas, thawed
1 small yellow onion, chopped fine
2 garlic cloves, minced
1 teaspoon rosemary, chopped
2 tablespoons olive oil
2 tablespoons butter
1 ½ cup Arborio rice (10¼ ounces)
1 cup dry white wine
1 ounce parmesan cheese, shredded, plus more for garnish
Pinch of nutmeg
1 green apple, julienned, for garnish
Parsley, for garnish
Combine stock, carrot juice, and water in a medium saucepan over medium-low heat.
Melt 1 tablespoon of olive oil and 1 tablespoon of butter in a large dutch oven or braiser over medium (I like to use a cast iron, enamel-coated braiser because of the shallow depth and large surface area). Add asparagus, a pinch of salt and a pinch of pepper. Cook until crisp-tender, 4 to 5 minutes. Add peas and cook for 1 minute. Transfer vegetables to a plate and set aside.
Heat remaining 1 tablespoon of olive oil and 1 tablespoon of butter in same pan over medium. Add onion, rosemary, pinch of salt and pinch of pepper. Cook until softened, 2 minutes.
Add garlic and cook for 1 minute. Add rice and cook until slightly translucent and milky in color, 3 minutes. Add wine and stir constantly until all liquid is absorbed, 3 minutes. Add hot stock mixture to rice 1 cup at a time, stirring constantly and adding more broth when liquid has been absorbed. Cook until rice is creamy but al dente, or firm in the center.
Turn heat to low and stir in vegetables, parmesan cheese and a pinch of grated fresh nutmeg. To serve, top with parsley, additional parmesan cheese and sliced green apple, if desired.
I received free samples of Progresso Cooking Stock mentioned in this post at no cost. By posting this recipe I am entering a recipe contest sponsored by Progresso Cooking Stock and am eligible to win prizes associated with the contest. I was not compensated for my time.