Carrot Risotto With Chile Crisp
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2¼pounds carrots, peeled
- 2tablespoons store-bought or homemade chile crisp, plus more for serving
- Kosher salt (such as Diamond Crystal) and black pepper
- 5cups chicken or vegetable stock
- 4tablespoons unsalted butter
- 1large shallot, minced
- 3garlic cloves, finely chopped
- ½teaspoon ground coriander
- ½cup dry white wine
- 1½cups/10 ounces arborio rice
- 2½ounces finely grated Parmesan (about 1¼ cups, packed), plus more for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
692 calories; 21 grams fat; 11 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 100 grams carbohydrates; 11 grams dietary fiber; 19 grams sugars; 22 grams protein; 1660 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the oven to 400 degrees. Prep the carrots: If you’ve got a food processor, roughly chop ¾ pound carrots. Add them to the bowl of your food processor; pulse until they form very small, confetti-like flecks no larger than ¼-inch big (you should have about 2 cups); set aside. (You can also coarsely grate the carrots using a box grater.) Slice the remaining 1½ pounds carrots on a sharp diagonal about ¼-inch thick; transfer to a baking sheet. Toss the sliced carrots with 2 tablespoons chile crisp. (If your chile crisp is predominantly crunchy bits, you can thin it with a little canola or vegetable oil, if needed.) Season the carrots generously with salt and pepper and bake until tender, about 15 minutes, stirring halfway through.
- Step 2
Add the stock to a lidded saucepan (any size that will hold it will do); cover and warm over low.
- Step 3
In a medium saucepan, melt 2 tablespoons butter over medium-high heat. Add the uncooked carrots, shallot, garlic and coriander; season generously with salt and pepper. Cook, stirring frequently, until very fragrant, 2 minutes.
- Step 4
Add the wine to the carrot mixture and cook, stirring occasionally, until mostly evaporated, about 3 minutes.
- Step 5
Stir the rice into the carrot mixture, reduce the heat to medium and cook, stirring, 2 minutes. Add 1 cup warmed stock and cook, stirring frequently, until the liquid is almost absorbed, about 3 minutes. Repeat 4 more times, adding warm liquid and stirring until absorbed.
- Step 6
Once the rice is tender and creamy and all the stock has been absorbed, add the cheese and the remaining 2 tablespoons butter; stir vigorously to combine until the risotto feels silky, creamy, luxurious. Season the risotto to taste with salt and pepper.
- Step 7
Divide risotto among shallow bowls or plates and top with the roasted carrots. Serve with additional chile crisp, for drizzling on top.
Private Notes
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Cooking Notes
cannedyou
This sounded interesting to me yet easy and it lived up to my expectations. It was delicious. I incorporated some grated turmeric root into the grated carrot and used a ginger and turmeric broth made by Kettle and Fire. The flavors all melded together and the roasted carrots were delicious. A winner!
Ash
Made as directed, this was excellent. The risotto on it's own is so good. Topped with the roasted carrots and a little bit of extra chili crisp I thought was great. My husband thought the additional chili crisp on top was a little too oily, maybe consider topping with just the chunky crispy bits if you think the extra oil will be too rich for you.
Laura KC
So good! This is our new go to risotto. Served with an arugula salad.
Changeringer
Great recipe! The contrast between the smoky spicy chili crisp and the sweet carrots makes this very different than other risottos I’ve cooked. Next time I’ll prep the carrots in the morning — I found that the most time consuming part.
Sue B
I'm 59 yo and have been cooking for myself and my family for over 40 years. I have never made risotto because I thought it was beyond my skill set. I don't know where I got that idea. I had to overcome similar trepidation to make polenta, but I did that many years ago. Now I know that homemade risotto is as doable and delicious as polenta. Thank you!
Mia
This recipe tastes fantastic, and is not difficult to make. However, the only way this recipe takes 30 minutes is if you have an entire kitchen crew working to make it.
N
Easy to make vegan using vegan butter and nutritional yeast instead of parmesan. Since my broth was not low sodium, I did not put any additional salt. Very tasty with a unique flavor from the chili crisp!
Betsy
Chili crisps vary wildly by brand/recipe in terms of the proportion oil. Those who found the dish too oily might want to use a less oily chile crisp. ALSO note: the link in the recipe for "homemade chile crisp" is actually for chile oil-- quite different. I'm looking forward to making this, and will probably use the pressure cooker which is for sure the way to go with risotto, and am guessing it would be great with Hot Pot Queen's Wild Mushroom Chunky Chile Sauce
coffeespoon
This is a delightful risotto! The only reason I tried this recipe was to use up my CSA carrots, and now I'm a fan, especially with the chile crisp! Made this in the instant pot with 1/4 cup white wine and 4 cups stock. Highly recommend.
Izzy
Love this recipe! Such a good combination of sweet and savory. I add rinsed and dried chickpeas to the tray with roasted carrots for a little added protein. I’ve made it three times and flavor is always great, but it has never taken 30 mins… more like an hour.
QUAASAM
Very nice. Did it again. Outstanding.!!!
Donna
Made several times already and will continue to do so. Great recipe, easy to make, and goes with so many things, from a simple green salad to meatballs.
Judgy Pescatarian Foodies
Meh. A lot of work for not a lot of flavor when I really wanted to love this. Love roasted carrots and chili crisp, but this just didn’t work.
Megan Elizabeth
This was very nice! Just rich enough, and the chili crisp was the best part.
Tim O.
Same technique, but with sweet potatoes!
Anna
Adding this to my "meals to impress a date with" list. For protein I added a drained can of cannellini beans at the same time as the rice; it worked remarkably well! They melted right into the risotto and added to the creaminess.
Cat S
I found this carrot risotto to be too sweet for my taste—I guess I prefer risottos with a more savory and umami bent. But if I was going to make a carrot risotto again, the chile crisp does cut the sweetness and make it immeasurably better.
Lib
Added some black beans, thinly chopped dates, and parsley and it was DELISH!!
robin
Love this recipe, however I always need more stock when I make it. I use closer to 7 cups instead of 5.
Emily
Risotto, carrots, chili crisp. In what world do these go together? This world, apparently. This was delicious! The only change I made was with the wine. I forgot to get some and was too lazy to go back to the store so I used a scant cup of broth and a splash of rice vinegar. Worked like a charm.
Tophkissane
I really loved this recipe. Just be aware, I have no idea how someone could make this is 30 minutes. It took over 30 just to cook the risotto, not including the prep. Definitely worth making, just know it's going to take longer than 30 minutes.
QUAASAM
Excellent. A bit more work and time preparation as marked. Worth it.!!. Served on its own as a secondi piatti . The roasted carrots are absolutely necessary.
lauren
Made with some Parmesan broth. Rich enough it didn’t need more butter.
Tara
Had no idea what it took to make a risotto — had to look it up and it was more rigorous than the recipe said. Despite that, it’s amazing. Would I do it again knowing how much work it takes? It’s likely.
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