Honeyed carrot risotto

Name: Honeyed carrot risotto
Prep time: 2400 s
Cook time: 1800 s
Total time: 4200 s
Yield: 3 Servings
Cuisine: italian
Ingredients: 4 tbsp honey; 400 g carrots; 300 g risotto rice; 4 tsp olive oil; 2 onions; 2 cloves garlic; 80 g butter (divided); 250 ml white wine; 5 sprigs thyme; 1 l vegetable stock; 10 strips bacon; 70 g Parmesan cheese; salt; pepper

Based on 43 ratings

Difficulty

Medium 👍

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-3+

4 tbsp	honey
400 g	carrots
300 g	risotto rice
4 tsp	olive oil
2	onions
2 cloves	garlic
80 g	butter (divided)
250 ml	white wine
5 sprigs	thyme
1 l	vegetable stock
10 strips	bacon
70 g	Parmesan cheese
	salt
	pepper

Metric

Imperial

How-To Videos

Utensils

frying pan
large saucepan
baking dish
oven
vegetable peeler
small saucepan
cooking spoon
cutting board
knife
grater

Enjoy with

Prosecco
This delicate risotto pairs well with a slightly drier Prosecco.

Nutrition per serving

Cal
975

Protein
24g

Fat
43g

Carb
109g

Step 1/5

Preheat oven to 250°C/ 480°F. Peel and slice the carrots. Coat in olive oil, salt, and pepper and roast in the oven for approx. 10 min.

400 g carrots
4 tsp olive oil
salt
pepper

baking dish
oven
vegetable peeler
cutting board
knife

Preheat oven to 250°C/ 480°F. Peel and slice the carrots. Coat in olive oil, salt, and pepper and roast in the oven for approx. 10 min.

Step 2/5

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.

2 onions
2 cloves garlic
40 g butter
300 g risotto rice

large saucepan
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.

Step 3/5

Warm vegetable stock in a small saucepan. Add wine and thyme leaves to pot with risotto and cook until absorbed by the rice. Add warm vegetable stock little by little, stirring to combine. Between each addition, allow the vegetable stock to absorb into the rice. The rice should be cooked through after approx. 10 min.

1 l vegetable stock
250 ml white wine
5 sprigs thyme

small saucepan

Warm vegetable stock in a small saucepan. Add wine and thyme leaves to pot with risotto and cook until absorbed by the rice. Add warm vegetable stock little by little, stirring to combine. Between each addition, allow the vegetable stock to absorb into the rice. The rice should be cooked through after approx. 10 min.

Step 4/5

Meanwhile, fry the bacon both sides until crisp, then remove bacon from the pan. Add remaining butter and honey to pan with rendered bacon fat. Remove the carrots from the oven and toss them in the honey-butter mixture until they have become lightly caramelized.

10 strips bacon
4 tbsp honey
20 g butter

frying pan

Meanwhile, fry the bacon both sides until crisp, then remove bacon from the pan. Add remaining butter and honey to pan with rendered bacon fat. Remove the carrots from the oven and toss them in the honey-butter mixture until they have become lightly caramelized.

Step 5/5

Grate Parmesan and stir into the risotto. Add remaining butter. Season to taste with salt and pepper. Serve topped with honeyed carrots and bacon. Enjoy!

70 g grated Parmesan
20 g butter
salt
pepper

grater

Grate Parmesan and stir into the risotto. Add remaining butter. Season to taste with salt and pepper. Serve topped with honeyed carrots and bacon. Enjoy!