Risotto with baked carrots and onions
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 579, total fat 25 G., saturated fats 7 G., proteins 11 G., carbohydrates 74 G., fiber 5 G., cholesterol 23 mg, sodium 1103 mg, sugar 5 G.
Calories 579, total fat 25 G., saturated fats 7 G., proteins 11 G., carbohydrates 74 G., fiber 5 G., cholesterol 23 mg, sodium 1103 mg, sugar 5 G.
Even in winter, you can make a budget-friendly risotto with seasonal vegetables—onions and carrots—that will give it a truly elegant Italian feel. Before adding the vegetables, roast them in the oven to bring out the natural sweetness and rich flavor of the carrots and onions. This version of risotto doesn't include cheese, but it's still tender and creamy. The key is to use the right kind of rice, such as starchy Arborio.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 medium carrots, sliced diagonally
- 1 large onion, cut into 1cm wide wedges.
- 5 cm ginger root, peeled and finely chopped
- 4 tablespoons of vegetable oil
- 4 cups lightly salted chicken broth
- 1.5 tbsp. Arborio rice
- 0.5 cups dry white wine
- 2 fresh sprigs of thyme + extra for serving
- 3 tablespoons chilled unsalted butter, diced
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Recipes with similar ingredients: Arborio rice, white wine, thyme, ginger root, carrot
Cooking the dish according to the recipe:
- Preheat oven to 200°C. Toss the carrots, onion, and ginger on a baking sheet with 2 tablespoons of vegetable oil, 1 teaspoon of salt, and a few grinds of black pepper. Bake until the vegetables are tender and lightly browned, about 20 minutes.
- Meanwhile, combine the chicken broth with 3 cups of water in a medium saucepan and heat over medium heat. Keep the broth on the hot burner. In another medium saucepan, heat the remaining 2 tablespoons of vegetable oil over medium heat. Add the rice and cook, stirring, until translucent, about 1 minute.
- Add the wine and simmer over low heat, stirring, until completely absorbed, about 2 minutes. Add the thyme sprigs and season with 0.5 teaspoon salt and black pepper to taste.
- Add about 1/2 cup of hot broth. Cook, stirring, until the broth is almost absorbed. Continue adding broth, 1/2 cup at a time, stirring until it is completely absorbed and the rice is tender but not mushy, about 25 minutes total. Add the butter, a few cubes at a time, until it melts and the risotto is creamy.
- Coarsely chop half of the roasted vegetables and add them to the risotto. Divide among plates and garnish with the remaining vegetables and fresh thyme, if using.
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