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Risotto with Roasted Carrots, Walnuts, and Citrus

Name: Risotto with Roasted Carrots, Walnuts, and Citrus
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 4 portions
Cuisine: italienne
Ingredients: 320 g Arborio rice; 250 g Carrots; 100 g Walnuts; 2 piece Oranges; 1 l Vegetable stock; 150 ml White wine; 50 g Butter; 50 g Parmesan; 2 tbsp Olive oil; 1 tsp Salt; 0.5 tsp Pepper

A creative risotto inspired by Italian cuisine where roasted carrots meet bright orange zest and walnuts for a creamy, citrus-enhanced dish. Requires vegetable stock and arborio rice.

43 min4 servings380 kcalDifficulty: Medium

Ingredients

320 g Arborio rice
250 g Carrots
100 g Walnuts
2 piece Oranges
1 l Vegetable stock
150 ml White wine
50 g Butter
50 g Parmesan
2 tbsp Olive oil
1 tsp Salt
0.5 tsp Pepper

Instructions

Step 1
Dice the carrots and roast with oil in the oven for 15 minutes at 190°C.
Step 2
Zest the oranges and squeeze their juice.
Step 3
Roughly chop the walnuts and toast them dry in a pan for 2 minutes.
Step 4
Heat the stock in a separate saucepan.
Step 5
Sauté the rice in a skillet with oil for 2 minutes.
Step 6
Deglaze with white wine and let it reduce.
Step 7
Gradually add the hot stock while stirring constantly.
Step 8
Stir in the roasted carrots, walnuts, orange zest, and orange juice.
Step 9
Finish with butter and grated Parmesan, season and serve.

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