Honeyed carrot risotto

Honeyed carrot risotto

Based on 103 ratings
Enikö G.

Enikö G.

Contributor

Difficulty

Medium 👍

Preparation

40 min

Baking

30 min

Resting

0 min

Ingredients

2Servings
200 g
risotto rice
2⅔ tbsp
honey
266⅔ g
carrots
2⅔
olive oil
1⅓
onions
1⅓ cloves
garlic
53⅓ g
butter
166⅔
white wine
3⅓ sprigs
thyme
vegetable broth
6⅔ slices
bacon
46⅔
Parmesan cheese
salt
pepper
MetricImperial

Utensils

cutting board, peeler, oven, knife, baking dish, pot, cooking spoon, pot (small), frying pan, grater

Recipes made to your taste

Get your personalized recipe picks in 10 seconds.

How-To Videos

how-to-fry-bacon

How to fry bacon

how-to-prepare-garlic

How to prepare garlic

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal975
Fat43 g
Protein24 g
Carb109 g
  • 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.
    • 266⅔ g carrots
    • 2⅔ olive oil
    • salt
    • pepper
    • cutting board
    • peeler
    • oven
    • knife
    • baking dish

    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.
    • 1⅓ onions
    • 1⅓ cloves garlic
    • 26⅔ g butter
    • 200 g risotto rice
    • pot
    • 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.
    • vegetable broth
    • 166⅔ white wine
    • 3⅓ sprigs thyme
    • pot (small)

    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.
    • 6⅔ slices bacon
    • 2⅔ tbsp honey
    • 13⅓ 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!
    • 46⅔ Parmesan cheese
    • 13⅓ 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!

  • Enjoy your meal!

    Honeyed carrot risotto

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!