Honeyed carrot risotto

Honeyed carrot risotto

Based on 38 ratings

Difficulty

Medium 👍
40
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-3+
4 tbsp honey
400 g carrots
300 g risotto rice
4 tsp olive oil
onions
2 cloves garlic
80 g butter (divided)
250 ml white wine
5 sprigs thyme
1 l vegetable stock
10 strips bacon
70 g Parmesan cheese
salt
pepper
Metric
Imperial

Utensils

  • frying pan
  • large saucepan
  • baking dish
  • oven
  • vegetable peeler
  • small saucepan
  • cooking spoon
  • cutting board
  • knife
  • grater

Enjoy with

Prosecco
This delicate risotto pairs well with a slightly drier Prosecco.

Nutrition per serving

Cal
975
Protein
24g
Fat
43g
Carb
109g

Step 1/5

Preheat oven to 250°C/ 480°F. Peel and slice the carrots. Coat in olive oil, salt, and pepper and roast in the oven for approx. 10 min.
  • 400 carrots
  • 4 tsp olive oil
  • salt
  • pepper
  • baking dish
  • oven
  • vegetable peeler
  • cutting board
  • knife

Preheat oven to 250°C/ 480°F. Peel and slice the carrots. Coat in olive oil, salt, and pepper and roast in the oven for approx. 10 min.

Step 2/5

Meanwhile, finely chop the onions and garlic. Melt some butter in a large pot and sauté the onions for approx. 1 min., or until fragrant. Add the garlic and sauté for 2 min. more. Add the rice and cook for approx. 1 min. more, stirring to coat.
  • 2 onions
  • 2 cloves garlic
  • 40 butter
  • 300 risotto rice
  • large saucepan
  • cooking spoon

Meanwhile, finely chop the onions and garlic. Melt some butter in a large pot and sauté the onions for approx. 1 min., or until fragrant. Add the garlic and sauté for 2 min. more. Add the rice and cook for approx. 1 min. more, stirring to coat.

Step 3/5

Warm vegetable stock in a small saucepan. Add wine and thyme leaves to pot with risotto and cook until absorbed by the rice. Add warm vegetable stock little by little, stirring to combine. Between each addition, allow the vegetable stock to absorb into the rice. The rice should be cooked through after approx. 10 min.
  • 1 vegetable stock
  • 250 ml white wine
  • 5 sprigs thyme
  • small saucepan

Warm vegetable stock in a small saucepan. Add wine and thyme leaves to pot with risotto and cook until absorbed by the rice. Add warm vegetable stock little by little, stirring to combine. Between each addition, allow the vegetable stock to absorb into the rice. The rice should be cooked through after approx. 10 min.

Step 4/5

Meanwhile, fry the bacon both sides until crisp, then remove bacon from the pan. Add remaining butter and honey to pan with rendered bacon fat. Remove the carrots from the oven and toss them in the honey-butter mixture until they have become lightly caramelized.
  • 10 strips bacon
  • 4 tbsp honey
  • 20 butter
  • frying pan

Meanwhile, fry the bacon both sides until crisp, then remove bacon from the pan. Add remaining butter and honey to pan with rendered bacon fat. Remove the carrots from the oven and toss them in the honey-butter mixture until they have become lightly caramelized.

Step 5/5

Grate Parmesan and stir into the risotto. Add remaining butter. Season to taste with salt and pepper. Serve topped with honeyed carrots and bacon. Enjoy!
  • 70 grated Parmesan
  • 20 butter
  • salt
  • pepper
  • grater

Grate Parmesan and stir into the risotto. Add remaining butter. Season to taste with salt and pepper. Serve topped with honeyed carrots and bacon. Enjoy!