Carrot Risotto

Name: Carrot Risotto
Cuisine: European, Italian, Mediterranean
Ingredients: 2 tbsp unsalted butter; 2 tbsp olive oil; 9 oz carrots (peeled and shredded (about 4 medium sized carrots)); 1 small onion (chopped); 1 1/2 cups Arborio rice; 1/2 cup dry white wine; 4 1/2 cups vegetable broth (or water ); 5-6 sage leaves (finely chopped plus more for garnish); 2/3 cup heavy cream; salt and pepper to taste; 1/4 cup Gruyere (shredded)

Instructions

This creamy risotto includes finely diced carrots and rich Gruyère cheese. It’s an excellent way to use spring carrots from the garden or farmer’s market!

Updated at: Wed, 16 Aug 2023 20:07:31 GMT