Scott O'Brien

Carrot Parmesan Risotto

Carrot Parmesan Risotto

Taken from Whats Gaby Cooking
Serves: 6


  • 2 tbsp butter
  • 1 small onion finely chopped
  • 2 garlic cloves finely chopped
  • 2 cups shredded carrots
  • 2 cups arborio rice
  • 3/4 cup dry white wine (Sauvignon Blank, Pinot Grigio/Gris, Chardonnay)
  • 7 cups chicken stock
  • 1 cup shredded parmesan cheese
  • 3 tbsp mascarpone
  • 1/3 cup chives
  • black petter and salt to taste


  • Melt butter large heavy pan, high heat
  • Add onion cook for 4-5 minutes until onion is translucent. Add garlic, stir to combine
  • Add shredded carrots and cook for 1 minute more
  • Add arborio rice, stir to coat with the butter. Cook for about 2 minutes until the outer edges are translucnet and the middle is still white.
  • Pour white wine and deglaze the bottom of the pan. Cook until wine has evaporated.
  • Add 1 cup of the chicken stock, cook until the stock has evaporated. Repeat until you've used all the stock. The rice should look like a porridge with a bit of a bite when tasted.
  • Add parmesan cheese, mascarpone cheese, and chives. Stir to combine, season with salt and pepper.