Carrot Risotto

by By Heather Von Herbruck


  • 3 shallots
  • 2 cloves garlic
  • Handful of oregano
  • 3 sprigs of thyme
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 4 tablespoons olive oil
  • 1 1⁄2 cups rice of your choice
  • 1/2 cup colored carrots, julienned
  • 5 cups carrot stock (vegetable stock can be substituted)
  • 1/2 cup Parmesan cheese
  • 1 cup puréed carrots
  • 1 cup pea shoots
  • Handful carrot tops, fried
  • Salt and pepper to taste
Carrot Risotto

Gabriela Herman

In a shallow pan on medium heat, caramelize shallots, garlic, herbs, and seeds in olive oil. Add rice, toasting until just golden brown. Add in julienned carrots to toast, and then slowly add stock (a cupful at time), mixing continuously. Just before the rice is al dente, add in 1/4 cup Parmesan and carrot purée. Add salt and pepper to taste. Finish with remaining Parmesan and pea shoots.

Take any remaining bits from other recipes to use as garnish. (Mandolined carrots work nicely as well.) Flash fry on medium heat. Garnish finished risotto with fried carrot tops.

Yield: 5-6 servings