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Carrot Risotto Recipe

5 from 1 vote
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Yield 4 servings
Category Entrée
Cuisine Italian
Author Lauren Grant | Zestful Kitchen


Creamy, vibrantly colored, and packed with veggies, this Carrot Risotto is as delicious as it is gorgeous!


  • 4 cups low-sodium chicken or vegetable broth
  • 3 cups bottled carrot juice,
  • 2 tablespoons olive oil divided
  • 2 tablespoons unsalted butter divided
  • 1 pound asparagus, trimmed, cut into ¼-inch pieces
  • 1 cup frozen peas
  • 1 small yellow onion, finely chopped
  • 1 teaspoon rosemary, chopped
  • 2 cloves garlic, minced
  • cups (10¼ ounces) dry Arborio rice
  • 1 cup dry white wine
  • ½ cup (2 ounces) grated Parmesan, plus more for serving
  • Pinch fresh nutmeg
  • 1 green apple, julienned, for garnish
  • Parsley, for garnish


  • Bring 4 cups broth and 3 cups carrot juice to a simmer in a medium saucepan over medium-low heat, cover and keep warm over low.
  • Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot or Dutch oven over medium. Add 1 pound chopped asparagus and cook until crisp-tender, 4–5 minutes. Add 1 cup peas and cook to heat through, 1 minute; season with salt and pepper. Transfer vegetables to a bowl and set aside.
  • Heat remaining 1 tablespoon tablespoon olive oil and remaining 1 tablespoon butter in same pot over medium. Add 1 finely chopped onion and 1 teaspoon chopped rosemary; cook until softened, 5 minutes.
  • Season with salt and pepper. Add 2 cloves minced garlic and cook until fragrant, 1 minute.
  • Add 1½ cups rice and cook, stirring constantly, until grains are slightly translucent and milky in color, 3 minutes. Add 1 cup wine and cook, stirring constantly, until liquid is absorbed, about 3 minutes.
  • Stir 1 cup warm carrot-broth mixture into rice, and cook, stirring constantly until liquid has been absorbed, 1–2 minutes. Repeat adding 1 cup carrot-broth mixture to rice and cooking until liquid has absorbed.  Continue adding and stirring until all of the stock mixture has been used and the rice is creamy but al dente.
  • Reduce heat to low and stir in reserved vegetables, ½ cup Parmesan and pinch nutmeg; season with salt and pepper to taste.
  • Serve risotto with additional Parmesan, green apple and parsley.



To make this recipe vegan: Swap the butter out in favor of olive oil and leave Parmesan out or use nutritional yeast in place of it.


Calories: 516kcalCarbohydrates: 78gProtein: 15gFat: 11gSaturated Fat: 7gCholesterol: 28mgSodium: 218mgFiber: 7gSugar: 8g
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