Carrot Risotto with Chile Crisp Recipe

Introduction

This vibrant carrot risotto with chile crisp offers a delightful twist on a classic Italian dish. Creamy arborio rice is infused with sweet carrots and a hint of spice, making it both comforting and flavor-packed. It’s perfect for a cozy dinner or impressing guests with something a little different.

Ingredients

• 2 1/4 pounds carrots, peeled
• 2 tablespoons store-bought or homemade chile crisp, plus more for serving
• Kosher salt and black pepper
• 5 cups chicken or vegetable stock
• 4 tablespoons unsalted butter
• 1 large shallot, minced
• 3 garlic cloves, finely chopped
• 1/2 teaspoon ground coriander
• 1/2 cup dry white wine
• 1 1/2 cups (10 ounces) arborio rice
• 2 1/2 ounces finely grated Parmesan (about 1 1/4 cups, packed), plus more for serving (optional)

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Roughly chop ¾ pound of the carrots and pulse them in a food processor until you have very small, confetti-like pieces about 1/4-inch in size (about 2 cups). Alternatively, coarsely grate these carrots. Slice the remaining 1 1/2 pounds of carrots diagonally into 1/4-inch thick pieces. Toss the sliced carrots with 2 tablespoons chile crisp, season generously with salt and pepper, and bake on a baking sheet until tender, about 15 minutes, stirring halfway through.
2. Step 2: Warm the stock in a covered saucepan over low heat.
3. Step 3: In a medium saucepan, melt 2 tablespoons butter over medium-high heat. Add the processed carrots, shallot, garlic, and ground coriander. Season with salt and pepper and cook, stirring frequently, until fragrant, about 2 minutes.
4. Step 4: Add the white wine to the carrot mixture and cook, stirring occasionally, until mostly evaporated, about 3 minutes.
5. Step 5: Stir in the arborio rice, reduce heat to medium, and cook, stirring, for 2 minutes. Add 1 cup of the warm stock and cook, stirring frequently, until the liquid is nearly absorbed, about 3 minutes. Repeat this process 4 more times, adding stock one cup at a time and stirring until absorbed before adding more.
6. Step 6: When the rice is tender and creamy and all the stock is absorbed, stir in the Parmesan and remaining 2 tablespoons butter vigorously until the risotto is silky and creamy. Adjust seasoning with salt and pepper to taste.
7. Step 7: Serve the risotto in shallow bowls topped with the roasted carrots. Drizzle additional chile crisp over the top for extra flavor and heat if desired.

Tips & Variations

• Use vegetable stock to make this dish vegetarian or vegan by substituting dairy butter and cheese with plant-based alternatives.
• If you prefer a milder spice, reduce the amount of chile crisp or serve it on the side.
• For added depth, try roasting the carrot slices with a squeeze of fresh lemon juice before tossing with chile crisp.
• Stir in fresh herbs like thyme or parsley at the end for a fresh, herbal note.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of stock or water to loosen the texture. It’s best enjoyed freshly made, as risotto firms up when cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this risotto dairy-free?

Yes, substitute the butter with olive oil or a plant-based butter and use a dairy-free cheese alternative or omit the cheese entirely for a delicious dairy-free version.

What can I use if I don’t have chile crisp?

You can substitute chile crisp with chili oil mixed with toasted garlic or chili flakes combined with a bit of oil to mimic the texture and heat. Adjust the amount to your preferred spice level.

Carrot Risotto with Chile Crisp Recipe

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★★★★★

4.8 from 94 reviews

This vibrant Carrot Risotto with Chile Crisp is a delightful twist on the classic Italian comfort dish. Roasted carrots tossed with spicy chile crisp add a smoky heat that contrasts beautifully with the creamy, buttery risotto infused with fresh carrots, garlic, shallots, and a hint of coriander. Finished with Parmesan cheese for richness and served with extra chile crisp for a punch of flavor, this recipe is perfect for a sophisticated yet cozy meal.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted Carrots

• 1 1/2 pounds carrots, sliced diagonally about 1/4-inch thick
• 2 tablespoons store-bought or homemade chile crisp
• Kosher salt and black pepper, to taste

Carrot Risotto

• 2 1/4 pounds carrots, peeled (¾ pound roughly chopped for processing; remaining sliced for roasting)
• 5 cups chicken or vegetable stock
• 4 tablespoons unsalted butter, divided
• 1 large shallot, minced
• 3 garlic cloves, finely chopped
• 1/2 teaspoon ground coriander
• 1/2 cup dry white wine
• 1 1/2 cups (10 ounces) arborio rice
• 2 1/2 ounces finely grated Parmesan cheese (about 1 1/4 cups, packed), plus more for serving (optional)
• Kosher salt and black pepper, to taste

Instructions

1. Prepare the Oven and Carrots: Preheat the oven to 400°F (204°C). Roughly chop ¾ pound of carrots and pulse them in a food processor until very finely chopped into confetti-like pieces no larger than 1/4 inch (about 2 cups). Set aside. Slice the remaining 1 1/2 pounds of carrots diagonally about 1/4-inch thick and place on a baking sheet. Toss these sliced carrots with 2 tablespoons of chile crisp, seasoning generously with kosher salt and black pepper. Bake until tender, about 15 minutes, stirring halfway through.
2. Warm the Stock: Pour the chicken or vegetable stock into a lidded saucepan and warm over low heat, keeping it hot but not boiling as you prepare the risotto.
3. Sauté Aromatics and Carrots: In a medium saucepan, melt 2 tablespoons of butter over medium-high heat. Add the finely chopped carrots, minced shallot, chopped garlic, and ground coriander. Season generously with salt and pepper, and cook while stirring frequently until aromatic, roughly 2 minutes.
4. Deglaze with Wine: Pour in the white wine and cook, stirring occasionally, until the liquid has mostly evaporated, about 3 minutes. This step infuses the base flavors and prepares the pan for the rice.
5. Cook the Rice: Stir the arborio rice into the carrot mixture, reduce heat to medium, and cook while stirring for 2 minutes to lightly toast the grains. Add 1 cup of the warmed stock and stir frequently until the liquid is almost absorbed, about 3 minutes. Repeat this process, adding stock 1 cup at a time and stirring until absorbed, a total of 5 times, until the rice is tender and creamy.
6. Finish the Risotto: Once all the stock has been absorbed and the rice is creamy and tender, stir in the finely grated Parmesan cheese and the remaining 2 tablespoons of butter. Stir vigorously until the risotto is silky, smooth, and luxurious. Adjust seasoning with salt and black pepper to taste.
7. Serve: Spoon the risotto into shallow bowls or plates. Top with the roasted carrots and drizzle with additional chile crisp for an extra kick if desired. Serve immediately while warm.

Notes

• If your chile crisp is thick with crunchy bits, you can thin it with a little neutral oil like canola or vegetable oil for easier tossing.
• Use warm stock throughout the cooking process to ensure even cooking and creamy risotto texture.
• For a vegetarian version, use vegetable stock instead of chicken stock.
• Parmesan cheese adds richness but can be omitted or substituted with a vegan cheese for dietary preferences.
• Stirring constantly is key to achieving the creamy texture characteristic of risotto.
• Leftover risotto can be refrigerated and reheated gently with a splash of stock or water.

Keywords: Carrot Risotto, Chile Crisp, Italian Risotto, Vegetarian Risotto, Comfort Food, Roasted Carrots, Arborio Rice