zoom Chantenay carrot risotto

    Save to your scrapbook

    Chantenay carrot risotto

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Chantenay carrot risotto

    • Preparation time: 20
    • Cooking time: 45
    • Total time: 1 hour, 5 minutes

    Serves: 4


    500g Waitrose Small Chantenay Carrots,
    ends trimmed and scrubbed
    1 litre fresh Cooks’ Ingredients Vegetable Stock
    4 tsp olive oil
    20g unsalted butter
    1 onion, finely diced
    1 celery stalk, finely diced
    4 garlic cloves, crushed
    250g arborio rice
    175ml dry white wine
    40g parmigiano reggiano, finely grated, plus extra to serve


    1 Preheat the oven to 200 ̊C, gas mark 6. Thinly slice 1⁄2 the carrots and put in a saucepan with the stock and 250ml water. Bring to the boil, then simmer for 15 minutes until tender.Meanwhile, in another large saucepan, heat 3 tsp oil and10g butter over a medium heat. Sweat the onion, celeryand garlic with a pinch of salt for 10 minutes until soft. Stirin the rice, then pour in the wine and stir until absorbed.

    2 Meanwhile, halve the remaining carrots lengthways (leave any really small ones whole). Toss with the remaining 1 tsp oil; season. Spread out on a parchment-lined baking tray, sprinkle with 10g cheese and roast for 20 minutes, turning halfway.

    3 Lift the sliced carrots from the stock with a slotted spoon and place in a blender with 120ml of the stock; whizz until smooth, scraping down the sides as needed. Keep the remaining stock warm over a low heat and start adding to the rice, 2 ladlefuls at a time. Keep stirring the risotto and adding more stock until all the liquid has been absorbed and the rice is just tender to the bite (about 20 minutes).

    4 Stir the carrot purée and the remaining 10g butter and 30g cheese into the risotto, cover and leave to stand for 5 minutes. Divide between plates, topped with the roasted carrots, some black pepper and a little more grated cheese.

    Your recipe note

    Edit your recipe note

    Cook’s tip

    If you have any soft herbs in the fridge, such as dill or parsley, chop a handful and sprinkle over the risotto before serving for an extra burst of flavour.


    Average user rating

    4 stars