Oriental Style Carrot Risotto With Raisins Recipes

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CARROT RISOTTO



Carrot Risotto image

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

1/2 white onion
3 cloves garlic
2 tablespoons extra-virgin olive oil
2 cups arborio rice
1/3 cup white wine
1 tablespoon lemon juice, preferably fresh-squeezed
6 cups Carrot Stock, recipe follows
1 cup carrot juice, store-bought or homemade
1/2 cup carrot, finely diced
Kosher salt, to taste
3 tablespoons unsalted butter
3 tablespoons Pecorino, grated
1 tablespoon thyme leaves
1 large white onion
2 stalks celery
3 large carrots
3 cloves garlic
8 cups water

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



Carrots with Raisins image

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

4 medium carrots, julienned
1/4 cup water
1/4 cup raisins
2 tablespoons brown sugar
1/2 to 1 teaspoon salt
1/8 to 1/4 teaspoon pepper

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



Carrot and Raisin Salad II image

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

½ cup sour cream
½ cup light mayonnaise
1 tablespoon lemon juice
½ teaspoon salt
1 tablespoon brown sugar
4 cups shredded carrot
1 cup raisins

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



Glazed Carrots Asian Style image

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

6 large carrots, halved
3 tablespoons light soy sauce
3 tablespoons rice vinegar
2 cloves garlic, minced
2 teaspoons sesame oil
2 teaspoons minced fresh ginger root
¼ teaspoon Chinese five-spice powder

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



Roasted Carrot and Onion Risotto image

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

4 medium carrots, sliced on a diagonal
1 large onion, cut into 1/2-inch wedges
2-inch piece fresh ginger, peeled and minced
4 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
4 cups low-sodium chicken broth
1 1/2 cups Arborio rice
1/2 cup dry white wine
2 sprigs fresh thyme, plus more for garnish, optional
3 tablespoons cold unsalted butter, cubed

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



Osso Buco Over Risotto with Raisin Gremolata image

Provided by Antonia Lofaso

Categories     main-dish

Time 8h40m

Yield 6 servings

Number Of Ingredients 28

2 to 3 pounds veal osso buco (3 to 4 shanks, each 1 1/4 to 1 1/2 inches thick)
1 tablespoon chopped fresh oregano
2 tablespoons chopped flat-leaf parsley, plus 3 sprigs
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 small carrot, peeled and cut into 2-inch cubes
1 celery stalk, chopped
1/2 leek, green and white parts, roughly chopped
1/4 chopped fennel, chopped
2 cloves garlic
2 sprigs thyme
1 bay leaf
3 tablespoons all-purpose flour
3 cups veal stock or chicken stock
3 cups dry white wine
2 tablespoons golden raisins
3 tablespoons finely chopped flat-leaf parsley
1/4 cup finishing extra-virgin olive oil
1 teaspoon chopped lemon zest
1 teaspoon kosher salt
2 tablespoons olive oil
1/2 white onion, finely chopped
2 cups arborio rice
2 cups dry white wine
8 cups hot chicken stock
3 cups finely grated Parmigiano Reggiano, plus more for serving
1 stick (8 tablespoons) unsalted butter
1/4 cup chopped flat-leaf parsley

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



Oriental-Style Carrot Risotto With Raisins image

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

3/8 cup brown rice, risotto
1 1/4 cups chicken broth
4 small carrots, chopped
1 shallot, chopped
1/8 cup raisins
1/3 stick cinnamon
2 tablespoons olive oil

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



Sausage and Mushroom Risotto With Raisins image

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

1/3 cup golden raisins
6 ounces sweet or hot Italian sausage (about 1 1/2 links), casings removed
2 small cloves garlic, finely minced
3 ounces (1 cup) cremini mushrooms, cleaned, trimmed and quartered
4 1/2 cups lightly salted chicken broth
2 tablespoons butter
1 tablespoon olive oil
3 tablespoons finely minced onion
2 tablespoons finely minced celery
1/2 teaspoon kosher salt or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1 1/2 cups Arborio rice
1/2 cup white wine
1 small head radicchio (8 ounces), shredded (4 cups)
1/3 cup freshly grated Parmesan cheese
1 tablespoon fresh thyme leaves (no stems), finely chopped

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



Golden Carrot Risotto image

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

5 -6 cups chicken stock
5 tablespoons unsalted butter
1 medium onion, finely chopped
2 1/2 cups arborio rice or 2 1/2 cups short-grain pearl rice
1 cup dry white wine
1 1/2 cups finely grated carrots
1/2 cup freshly grated parmesan cheese
1 pinch of grated nutmeg
salt and white pepper, to taste
freshly grated parmesan cheese

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



Carrot Raisin Pilaf image

"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

1 medium onion, chopped
2 tablespoons butter
2-1/2 cups water
2 medium carrots, cut into 1-inch julienne strips
1 cup uncooked long grain rice
1/2 cup raisins
1 tablespoon chicken bouillon granules
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 cup slivered almonds, toasted

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



Indian Carrot Rice image

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

1 cup basmati rice, cooked
1 tablespoon oil
1 cup grated carrot
1 onion, diced
2 small jalapenos, seeded & diced finely
1/2 cup frozen peas
1 tablespoon cashews
1 teaspoon mustard seeds
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon salt
4 teaspoons lemon juice
2 tablespoons cilantro leaves, for garnish

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



Barley Carrot Risotto image

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

2 tablespoons olive oil
1 onion, chopped
1 garlic clove, minced
1 1/2 cups carrots, sliced
1/2 teaspoon dried thyme
5 1/2 cups water or 5 1/2 cups broth
1 cup quick-cooking pearl barley

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

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

4 chicken breasts or 6 chicken thighs, cubed
2 medium sized onions, diced
5 medium carrots, cut the way you want
3 celery ribs, sliced
1 cup sushi rice or 1 cup arborio rice, must use rice that will absorb all the liquid
1 (500 g) box chicken stock
3 cups water
2 tablespoons concentrated chicken bouillon
1 teaspoon Worcestershire sauce
1 teaspoon dried basil
1/4-1/2 teaspoon dried rosemary
salt and pepper

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



Parmesan-Carrot Risotto image

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

2 cans (14.5 ounces each) reduced-sodium chicken broth
2 tablespoons butter
1 medium red onion, finely chopped
6 medium carrots, grated
Coarse salt and ground pepper
1 1/4 cups long-grain white rice
1/2 cup dry white wine
1/4 cup grated Parmesan

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



Caramelized Carrot Risotto image

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

2 tablespoons vegetable oil, divided
3 tablespoons unsalted butter, divided
6 medium carrots, peeled and chopped as evenly as possible (about 3 cups)
1/2 teaspoon salt
1 teaspoon sugar
5 cups chicken broth
1/3 cup minced onion
1 1/2 cups arborio rice
1/2 cup dry white wine
1/4 cup mascarpone cheese
1/4 cup finely shredded parmesan cheese, plus 1/2 cup parmesan cheese for garnish
1 tablespoon finely chopped flat leaf parsley, plus 1 TB flat leaf parsley for garnish
1 teaspoon roughly chopped fresh thyme
1/8 teaspoon white pepper

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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Total Time 28 mins
Category First Courses


ASIAN-STYLE HONEY GLAZED CARROTS - THE BUSY BAKER
2020-11-27 Slice the carrots (crinkle cut or standard slices both work fine). Add the carrots to the hot pan and toss them in the olive oil. Cover the pan with a lid. Let them cook for several minutes, then toss them again. In a small bowl, whisk together the honey, the soy sauce, the garlic powder and ginger, and Sriracha.
From thebusybaker.ca


CARROT AND ORANGE TRAY BAKE WITH ORANGE INFUSED RAISINS
2016-04-07 INSTRUCTIONS. Place the orange juice and zest in a bowl with the raisins, stir, cover and leave to infuse for 2-3 hours. Preheat the oven to 180C/350f. Line an 18cm square cake tin with baking parchment. Place the sugar and oil in …
From kitchensanctuary.com


EASY VEGAN BOMBAY CARROT SALAD RECIPE - FEASTING AT HOME
2018-09-17 1 tablespoon lime or orange zest (or some of both) 1 garlic clove, finely minced ( use a garlic press) 1 teaspoon fresh ginger, finely minced ( or use ginger paste) ⅓ cup raisins ( golden or regular) ½ cup toasted cashews ( or slivered almonds) 3 scallions. ½ cup cilantro or italian parsley, chopped. 1/4 cup olive oil.
From feastingathome.com


HONEYED CARROT RISOTTO | RECIPE | KITCHEN STORIES
40 g butter. 300 g risotto rice. pot. 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.
From kitchenstories.com


FRESH CARROT RISOTTO RECIPE - GRACE PARISI | FOOD & WINE
Step 1. In a medium saucepan, bring the chicken stock and carrot juice to a simmer; keep warm. Advertisement. Step 2. In a large saucepan, heat the olive oil. Add the shallot and cook over ...
From foodandwine.com


CARAMELIZED CARROT RISOTTO - COOKING WITH PAULA DEEN
In a large skillet, melt ¼ cup butter over medium heat; add carrots and sugar. Cook for 8 minutes or until carrots are lightly browned and tender. Remove from heat, and set aside. In a large saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring frequently, for 4 minutes or just until tender. Add rice, and cook, stirring ...
From pauladeenmagazine.com


CARAMELIZED CARROT RISOTTO RECIPE | MYRECIPES
Step 2. Bring chicken broth to a simmer and keep at a simmer, covered, over low heat. Step 3. 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.
From myrecipes.com


CLASSIC CARROT SALAD WITH RAISINS RECIPE - THE SPRUCE EATS
2021-12-25 Steps to Make It. Gather the ingredients. Using a food processor with a shredding disc or a box grater, shred the carrots coarsely. In a large bowl, combine the carrots with the raisins. In a small bowl, combine the mayonnaise, sugar, lemon juice, and salt. Taste and add freshly ground black pepper, if desired.
From thespruceeats.com


CARROT-GINGER RISOTTO - LINDYSEZ | RECIPES
2013-03-25 Return the broth to the pan and keep warm. In a 3 – 4 quart wide sided pan or risotto pan, heat the oil over medium heat. Saute the whites of the scallion along with the carrot, grated ginger, and orange zest, until the scallion is limp, about 5 minutes. Add the rice and stir until well coated; saute until it turns translucent around the ...
From lindysez.com


CARROT LAMB RISOTTO RECIPE - SIMPLE CHINESE FOOD
Carrot Lamb Risotto. 1. Prepare materials. Cut the mutton into small cubes and the carrot into long strips. Shred the onion. Wash the lamb with light brine and cut into small pieces.
From simplechinesefood.com


ORIENTAL CARROTS - BOSSKITCHEN.COM
Instructions. Put the raisins in hot water and soak for about 10 minutes. Heat the olive oil and add the julienne-cut carrots with sugar, cinnamon, caraway seeds, a little salt and pepper and sweat.
From bosskitchen.com


ASIAN STYLE RISOTTO - BOSH!
Warm both the oils over a medium heat in the large stock pot | Add three-quarters of the spring onions, the garlic, ginger, chilli and coriander stems and cook, stirring, for 2 minutes | Add the chopped cashews and white miso paste and stir for 1 minute | Add the shiitake mushrooms and stir for 2 minutes | Add the white shreds of pak choi and ...
From bosh.tv


CARROT SALAD WITH RAISINS {SO EASY AND QUICK!} - PLATED CRAVINGS
2019-02-19 Peel the carrots and coarsely grate them in a food processor. Peel, core and grate the apple. Add lemon juice to grated apple and mix. Set aside. In a large bowl, combine orange juice, vinegar, oil, honey, salt, and pepper. Stir until combined then add the carrots, apples, and raisins. Stir everything together and adjust seasoning.
From platedcravings.com


ASIAN-STYLE CARROT RAISIN SALAD RECIPE | SPARKRECIPES
Shred carrots or use prepackaged grated carrots. Combine carrots, raisins, ginger root, and sesame seeds in bowl. Whisk together vinegar, oil, and splenda. Pour over carrot mix and stir together. Season to taste with salt and pepper. Number of Servings: 4 Recipe submitted by SparkPeople user CCP2911.
From recipes.sparkpeople.com


THE FOOD DRIVEN LIFE: ROASTED CARROT RISOTTO WITH RAISINS
Over medium heat, add the risotto and stir to coat. Add the wine and cook down for a few minutes. Add the chicken stock about a ½ cup at a time, continuously stirring while the liquid cooks into the rice (keep at a low boil/simmer).
From fooddrivenlife.blogspot.com


CARROT SALAD WITH RAISINS RECIPE: BEST 6 HEALTH BENEFITS
2022-05-01 Step 1: Combine the carrots and raisins in a medium bowl. Step 2: In a small bowl, whisk together the vinegar, brown sugar, and salt. Let stand for 5 minutes to dissolve any sugar. Step 3: Pour the vinegar mixture over the carrots and raisins.
From allfoodandnutrition.com


ASIAN ROASTED CARROTS AND BROCCOLI - DAMN DELICIOUS
2015-10-23 In a small bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar and Sriracha; set aside. Place carrots in a single layer onto the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic. Place into oven and bake for 20-25 minutes, or until tender. Stir in broccoli during the last 7-10 minutes of cooking time.
From damndelicious.net


CARAMELISED CARROT AND CORIANDER RISOTTO WITH MOZZARELLA
2012-12-03 1 1/2tsp caster sugar. Salt. Black pepper. 200g arborio rice. ~1l vegetable stock. 50g cheddar cheese, grated. 3tbsp fresh coriander, chopped. 100g fresh mozzarella cheese, diced. Heat the butter and oil in a large frying pan, risotto pan or wok, and add the onion, garlic and grated carrot, along with the sugar and seasoning (remember you’l ...
From easycheesyvegetarian.com


ASIAN OVEN-BAKED RISOTTO - DELICIOUSLY EASY -COOKTHESTORY
Preheat oven to 425°F. Fill a kettle with water and put it on to boil. In Dutch oven or large oven-proof sauce pan, heat 1 tablespoon of the vegetable oil over medium heat. Add ginger, garlic, and red chili. Cook for 30 seconds while stirring. Add rice, stir for 1 minute.
From cookthestory.com


CARROT AND RAISIN RECIPES | SPARKRECIPES
SparkPeople closed in August 2021 so you can no longer save or track recipes. You can still search and find our health recipes here.
From recipes.sparkpeople.com


RECIPE DETAILS | PUBLIX SUPER MARKETS
Aprons recipes. Publix Catering. Aprons Cooking School. Health & wellness. Birthday celebrations. Shelf tags & icons. Wedding services. Services you'll love Special item requests. Presto! ATM. Aprons recipes. Publix Catering. Aprons Cooking School. Health & wellness. Birthday celebrations. Shelf tags & icons . Wedding services. More ways to shop. Browse …
From publix.com


GARDEN INSPIRED CARROT RISOTTO RECIPE - WHISK & DINE
Boil water in a kettle. Rough chop the spring onions, celery and celery leaves. Place 1 tbsp of butter in a sauce pan and caramelize the celery and onions with salt. Pour in 2 cups of water and allow to simmer with lid on for 20 minutes. Cut the tops off the carrots and reserve the leaves in water to keep them fresh.
From whiskanddine.com


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