CARROT RISOTTO
This risotto is carroty. It's cheesy. It has a nice bite to it, which is exactly what you want. And because the backbone to any risotto is a really good broth, I'm going to show you how we make our carrot stock at Dirt Candy.
Provided by Amanda Cohen
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Risotto: Strain the stock to yield 6 cups (add water to the stock if necessary) and place in stock pot over low heat to simmer. Finely dice the onion half; then peel and mince the garlic. In a skillet, heat olive oil to rippling, add onions and garlic, and cook until onions are translucent, 3-5 minutes. Add the rice and stir to toast. Continue to move it around the pan so it doesn't stick to the bottom, about 7 minutes.
- When the rice has grown translucent from absorbing the oil, add wine and stir until it evaporates; do the same with the lemon juice. Once the pan is fairly dry, slowly ladle the simmering carrot stock into the rice in one-cup increments (rice and stock need to be same temperature). Stir until the liquid has been incorporated before adding the next cup. Don't rush it: you want to let the carrot flavor slowly develop. (This is the trick to cooking risotto: take it slow!)
- When you have two cups of stock left in the saucepan, pour the carrot juice into the stock and stir until it's incorporated. Then, add the next cup of the carrot juice/stock mixture to the rice and incorporate. When you have one cup of the mixture left, stir the diced carrots into the rice before adding the final cup of liquid.
- Finish the dish: When the rice looks creamy and there's no liquid sloshing around, add salt, butter, and half of the Pecorino. (Omit butter and Pecorino for vegan eaters.) Spoon onto a serving plate, sprinkle with the thyme and remaining Pecorino, and serve.
- Peel, trim, and roughly chop the onion and carrots, and roughly chop celery; add to stock pot. Smash garlic cloves to remove peel, then add to pot. Add water, bring to a boil, reduce to a simmer, and cook for 45 minutes to 1 hour. Strain and reserve liquid, discarding solids.
CARROTS WITH RAISINS
You can fix this simple side dish in minutes. Just combine the ingredients, then cook in the microwave.-Claudine Moffatt, Manchester, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a microwave-safe bowl, combine all ingredients. Cover and microwave on high for 1-1/2 minutes. Stir; cook 1-2 minutes longer or until carrots are tender.
Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 320mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 2g fiber), Protein 1g protein.
CARROT AND RAISIN SALAD II
This is a recipe I made way back in sixth grade home economics class and it's still a favorite!
Provided by LINDA W.
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together the sour cream, mayonnaise, lemon juice, salt and brown sugar. Add carrots and raisins and stir until coated.
Nutrition Facts : Calories 343.2 calories, Carbohydrate 50.6 g, Cholesterol 23.1 mg, Fat 16.3 g, Fiber 4.7 g, Protein 3.4 g, SaturatedFat 5.3 g, Sodium 624.5 mg, Sugar 34.3 g
GLAZED CARROTS ASIAN STYLE
This method of preparing carrots will have us all eating like Bugs Bunny! Preparation time: 10 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Provided by Robyn Webb
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Yield 6
Number Of Ingredients 7
Steps:
- Bring a large pot of water to boil, add the carrots and parboil for 5 minutes. Drain and rinse with cold water.
- In a large glass dish, combine the remaining ingredients. Add the carrots and marinate for 30 minutes.
- Prepare an outdoor grill with an oiled rack set 4 inches from the heat source. Using a oiled wire hinged vegetable basket or just directly on the rack ( whichever you find easier), grill the carrots, turning constantly for a total of 10 minutes, until slightly charred.
Nutrition Facts : Calories 50.3 calories, Carbohydrate 8.1 g, Fat 1.8 g, Fiber 2.1 g, Protein 1.2 g, SaturatedFat 0.3 g, Sodium 315.5 mg, Sugar 3.6 g
ROASTED CARROT AND ONION RISOTTO
This creamy and filling risotto is great for vegetarians and meat eaters alike.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Toss the carrots, onion and ginger with 2 tablespoons of oil, 1 teaspoon salt and a few grinds of pepper on a baking sheet. Roast until the vegetables are tender and lightly browned, about 20 minutes.
- Meanwhile, heat the chicken broth with 3 cups water in a medium saucepan over medium heat. Keep it just under a simmer. Heat the remaining 2 tablespoons oil in another medium saucepan over medium heat. Add the rice and cook, stirring, until the rice is translucent, about 1 minute. Add the wine and simmer, stirring, until the wine is fully absorbed, about 2 minutes. Add the thyme sprigs and season with 1/2 teaspoon salt and a few grinds of pepper. Add about 1/2 cup warm broth. Cook, stirring, until the broth is almost absorbed. Continue adding broth, 1/2 cup at a time, and stirring until all of the broth has been incorporated and the rice is tender, but not mushy, about 25 minutes total. Stir in the butter, a few cubes at a time, until melted and the risotto is creamy.
- Roughly chop half of the roasted vegetables and stir them into the risotto. Spoon into bowls and garnish with the remaining vegetables and fresh thyme if using.
OSSO BUCO OVER RISOTTO WITH RAISIN GREMOLATA
Provided by Antonia Lofaso
Categories main-dish
Time 8h40m
Yield 6 servings
Number Of Ingredients 28
Steps:
- For the veal: Sprinkle the veal on both sides with the oregano, 1 tablespoon of chopped parsley, 2 tablespoons salt and 1 tablespoons pepper. Cover and refrigerate for at least 6 hours or overnight.
- Heat the vegetable oil in a 6-quart Instant Pot® on the saute setting over medium-high heat (see Cook's Note). Add the veal to the pot and cook until seared and golden brown on both sides, about 7 minutes total.
- Add the carrots, celery, leeks, fennel, garlic, thyme, bay leaf and parsley sprigs. Cook until softened, 5 to 6 minutes. Stir in the flour and cook 1 to 2 minutes more. Add the veal stock and wine. Secure the lid and cook on low pressure, 1 hour 30 minutes.
- Remove the pressure cooker from the heat and, using the quick-release valve, carefully open.
- Remove the veal and reserve. Strain the liquid through a fine-mesh sieve or cheesecloth into a large pot. Cook over medium-high heat, skimming the surface to remove impurities, until reduced enough to coat the back of a spoon, 25 to 30 minutes. Stir in the butter until melted.
- Stir the veal and remaining 1 tablespoon chopped parsley into the reduced sauce.
- For the gremolata: Soak the raisins in water until rehydrated and plump, 10 minutes. Chop the raisins, transfer to a small bowl and mix with the parsley, extra-virgin olive oil, lemon zest and salt. Set aside.
- For the risotto: Heat the olive oil in a large or 16-inch saute pan over medium-high heat. Add the onions and cook until soft and translucent, 5 minutes. Add the rice, reduce to low heat and toast until the rice begins to smell nutty but does not have any color, about 5 minutes. Add the wine and cook, stirring continuously, until the wine is absorbed, 3 to 4 minutes. Ladle the hot chicken stock into the rice in increments, stirring gently without stopping, until the rice is cooked through, about 20 minutes. Stir in the cheese, butter and parsley.
- To serve, spoon the risotto on platter, top with the veal garnish with grated Parmigiano Reggiano and the gremolata.
ORIENTAL-STYLE CARROT RISOTTO WITH RAISINS
I came up with this after trying several variations of Indian carrot rice which I absolutely loved. Cooking time includes 1 hour resting time. The rice will be just warm when ready to serve. If you want it hot, gently reheat a little, but be careful not to burn it. Great with chicken and vegetables.
Provided by Mia in Germany
Categories Brown Rice
Time 1h45m
Yield 2 , 2 serving(s)
Number Of Ingredients 7
Steps:
- Sauté shallot and carrots in olive oil until the shallots are translucent.
- Add rice, raisins and cinnamon stick.
- Sauté until rice is translucent.
- Add broth, bring to a slow boil, cover and boil for about 35 minutes on low heat.
- Turn off heat, let stand for about 1 hour before serving. Depending on the broth it may be necessary to add some salt to taste before serving.
SAUSAGE AND MUSHROOM RISOTTO WITH RAISINS
This risotto is a variation on a dish the chef and restaurateur Jimmy Bradley's grandmother made when he was a kid, shuttling between parents in Rhode Island and Philadelphia. Mr. Bradley hauled it out one day when he had mushrooms to spare; it started as a special and was until recently served on the menu at the Red Cat, beneath a sweet-and-sour glazed quail. You don't need the quail. As is true in so much of Bradley's cooking, there is a genuine interplay of flavors and textures at work in the dish. Above the foundation of broth-enriched rice, the sweet of the raisins rides calmly into the bite of the radicchio. Meanwhile, the soft, salty whoosh of the cheese rises up over the loamy richness of the mushrooms like steam over a marsh. The sausage seems an elegant afterthought, fennel-studded excess to help blunt autumn's chill.
Provided by Sam Sifton
Categories dinner, one pot, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Place raisins in a bowl; cover with hot water. Set aside to plump.
- Combine sausage and garlic in a large skillet over medium-high heat. Cook 5 minutes, breaking up sausage, until meat begins to brown. Reduce heat and add mushrooms. Cover and cook 10 minutes, stirring occasionally, until mushrooms start to exude liquid.
- Simmer broth in a saucepan.
- Melt butter in oil in an enamel-lined cast-iron casserole over medium heat. Add onion, celery, 1/2 teaspoon salt and 1/4 teaspoon pepper; sauté 5 minutes, until vegetables are translucent. Add rice and cook, stirring, 1 to 2 minutes, until edges of rice are translucent and coated with pan juices. Add wine and simmer 3 minutes, stirring continuously, until wine has almost evaporated. Add 1/2 cup hot broth; stir over medium-low heat until rice mixture is moist, not runny. Repeat, adding 1/2 cup hot broth at a time, until rice is al dente and mixture is creamy (about 20 minutes; adjust heat to keep rice cooking gently and add more hot broth or water if needed).
- Drain raisins and add to rice. Add sausage mixture, radicchio, Parmesan and thyme and mix well. Taste and adjust seasonings if necessary. Serve immediately.
Nutrition Facts : @context http, Calories 474, UnsaturatedFat 10 grams, Carbohydrate 56 grams, Fat 19 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 8 grams, Sodium 719 milligrams, Sugar 9 grams, TransFat 0 grams
GOLDEN CARROT RISOTTO
Creamy risotto mixed with carrots and Parmesan cheese. This is good with any roasted meat but especially good with Recipe #372516.From an April 1986 issue of Bon Appetit in the "Cooking for Friends" section.
Provided by Leslie in Texas
Categories Short Grain Rice
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Bring stock to simmer in small saucepan;reduce heat to low.
- Melt 4 tablespoons butter in medium saucepan over medium heat.
- Add onion and saute until pale yellow, about 5 minutes.
- Add rice and mix to coat with butter.
- Add wine and stir until wine is evaporated, about 6 minutes.
- Add enough hot stock to cover, about 3 cups;reduce heat to low and stir until stock has been absorbed.
- Continue cooking 10 minutes, stirring and adding 1/2 cup stock at a time, making sure stock is absorbed before next addition.
- Add carrots and continue stirring and adding stock until ice is tender but still firm to bite, about 10 minutes.
- Remove from heat;stir in remaining 1 tablespoon butter, 1/2 cup Parmesan cheese, nutmeg, salt and pepper.
- Serve with additional cheese.
Nutrition Facts : Calories 407, Fat 11.2, SaturatedFat 6.2, Cholesterol 29.1, Sodium 327.8, Carbohydrate 59.2, Fiber 2.5, Sugar 4.2, Protein 10.7
CARROT RAISIN PILAF
"The raisins in this colorful rice pilaf add a touch of natural sweetness, while almonds add fun crunch," relates Lauretta Musser of Apollo, Pennsylvania. "A hint of curry boosts the flavor, too."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, saute onion in butter until tender. Stir in the water, carrots, rice, raisins, bouillon, curry powder, salt and thyme. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Sprinkle with almonds before serving.
Nutrition Facts : Calories 243 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 733mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
INDIAN CARROT RICE
I haven't tried this yet, but intend to make it this weekend, to be served with fish. I am sure it will be flavorful.
Provided by Pesto lover
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cook the basmati rice, according to package directions.
- While rice is cooking, heat oil in skillet, add mustard seeds and when they start to sputter, add cashews. Cook until cashews are lightly browned.
- Add onion and jalapenos. Cook until onion is golden.
- Add tumeric, chili powder and salt. Cook 1 minute.
- Add carrots and 1 tbsp water. Cover and cook until carrots are soft.
- Add lemon juice, stir and then fold in peas and rice.
- Serve with cilantro leaves sprinkled on top.
Nutrition Facts : Calories 258.2, Fat 6.2, SaturatedFat 1, Sodium 355.1, Carbohydrate 45.6, Fiber 4.3, Sugar 4.5, Protein 5.8
BARLEY CARROT RISOTTO
Make and share this Barley Carrot Risotto recipe from Food.com.
Provided by alyseepoo
Categories Low Protein
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil and add onion and garlic until onion is tender.
- Add carrots and thyme and cook for 5min.
- Stir in water and barley; bring to a boil.
- Reduce heat to med-low; simmer until barley is tender.
Nutrition Facts : Calories 92, Fat 4.7, SaturatedFat 0.7, Sodium 24.9, Carbohydrate 12.1, Fiber 2.1, Sugar 2.1, Protein 1.1
CHICKEN " SOUP " RISOTTO STYLE!
Chicken Risotto. A yummy creamy ( as in texture but has no cream ) chicken, rice and veggie concoction I made last night for dinner. However, I used sushi rice instead of the typical italian arborio- but it absorbs just as much!! Good stuff. As for taste...think of your favorite chicken soup recipe...but risotto syle. If you use arborio rice you may need to increase liquid and cooking time...it takes a little longer to cook than sushi rice (approx. 5-10 mins..) read the instructions on your package of arborio rice to get an idea.
Provided by Amy Duchesne
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- On med-high heat sauté cubes of chicken in olive oil until cooked through.
- Add some salt and pepper to taste.
- Add veggies, herbs, and salt again for flavor and to sweat the veggies
- Deglaze the pan if it`s sticking, with 1/2 of water or stock. Get all the bits off the bottom -- that`s flavor!
- Add chicken stock, water, bouillion and worchestershire sauce- incorporate well.
- Bring to a boil and reduce heat.
- Once the carrots are tender or even 15 mins before the carrots are done, add the rice.
- Let boil for a minute or two, then reduce the heat and cover -- keep an eye on it and stir when needed.
- It`s ready when the liquid has been absorbed by the rice and you have a creamy consistency -- and of course when the rice is tender!LOL.
Nutrition Facts : Calories 526.4, Fat 15.5, SaturatedFat 4.4, Cholesterol 96.5, Sodium 415.5, Carbohydrate 56.4, Fiber 4.8, Sugar 8.5, Protein 38
PARMESAN-CARROT RISOTTO
Instead of using pricier traditional Arborio rice, we experimented with long-grain white rice in this risotto. It yields results that are just as creamy and delicious.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 40m
Number Of Ingredients 8
Steps:
- In a saucepan, bring broth and 2 cups water to a bare simmer over medium.
- In a large saucepan, melt 1 tablespoon butter over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in rice. Add wine; cook, stirring, until absorbed, 1 to 2 minutes.
- Add 2 cups hot broth; simmer over medium-low, stirring frequently, until mostly absorbed, 10 to 12 minutes. Continue to add broth, 1 cup at a time, stirring occasionally, until absorbed before adding more. Cook until rice is creamy and just tender, about 20 minutes (you may not need all the broth).
- Remove risotto from heat. Stir in Parmesan and 1 tablespoon butter, and season with salt and pepper.
Nutrition Facts : Calories 385 g, Fat 8 g, Fiber 4 g, Protein 11 g
CARAMELIZED CARROT RISOTTO
Creamy, yet bright risotto that takes a little effort, but is worth the wait. You can substitute an equal amount of heavy cream for the mascarpone cheese, but it is better with the original. From April 2008 Sunset Magazine.
Provided by JeanT
Categories Rice
Time 1h20m
Yield 8 side dish servings, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon oil and 1 tablespoon butter over medium heat in a medium heavy bottomed pot; add carrots and stir with a wooden spoon until well coated. Add 1/2 cup water, 1/2 teaspoon salt, and the sugar; cover and cook 5 minutes or until tender. Uncover and cook, stirring occasionally, until water evaporates and carrots are just starting to turn brown, a few minutes more. Reserve half of the carrots. In a blender, puree other half with 3/4 cup hot water.
- Bring chicken broth to a simmer and keep at a simmer, covered, over low heat.
- Heat remaining oil and butter over medium heat in same (unwashed) pot used for carrots. Add onion and cook until translucent, about 3 minutes. Add rice, stirring with a wooden spoon to coat rice with oil, 1 minute. Add wine and cook, stirring, until wine evaporates. Add carrot puree and cook, stirring, until mixture no longer looks soupy.
- Add 1/2 cup hot broth, stirring often, until rice absorbs most of the liquid. Repeat process, adding 1/2 cup broth at a time and stirring often till each addition is absorbed before adding the next, until rice is al dente (about 20 minutes; at least 1 cup broth will remain).
- Fold in reserved carrots (save 2 tablespoons for garnish), mascarpone, 1/4 cup parmesan, 1 tablespoon parsley, and the thyme. Add up to 1 cup broth (1/4 cup at a time) to loosen the risotto. Season with salt and white pepper to taste.
- Sprinkle each bowl of risotto with some of the remaining1/2 cup parmesan, remaining 1 tablespoon parsley, and the reserved carrots. Serve immediately.
Nutrition Facts : Calories 368.3, Fat 13.1, SaturatedFat 5.4, Cholesterol 18.9, Sodium 924.8, Carbohydrate 48.5, Fiber 3.3, Sugar 4.8, Protein 9.7
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