Spring Carrot Risotto

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Nourish - Spring Carrot Risotto

As the days get brighter, it is a great time to make the most of simple seasonal ingredients and bring a bit more colour to your plate. This carrot risotto does exactly that, turning humble carrots into something rich, creamy and full of flavour. Roasting the carrots brings out their natural sweetness, while blended cashews add a silky texture without the need for dairy. Finished with fresh herbs and a drizzle of olive or flax oil, it is a wholesome dish that feels both nourishing and vibrant.

Preparation Time – 10 minutes

Cooking Time – 60 minutes

Servings – 4

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Ingredients

  • 500g of carrots, peeled and sliced into batons
  • 2 – 3 cloves of garlic in their skin
  • 2 tbsp olive oil
  • 1 brown onion diced
  • 300g Arborio Rice – available in stores
  • 5 litre of boiling water
  • 4 – 5 tsp vegetable bouillon
  • 70g cashews, soaked overnight in water, drained
  • ½ tsp salt
  • Flax or olive oil to serve
  • Small handful of fresh dill, basil, or parsley + a few generous pinches of black pepper

Method

  1. Preheat your oven to 180C (350F).
  2. Place the carrots on a roasting tray with the garlic, drizzle and toss with olive oil and roast in the oven for 40 minutes.
  3. When the carrots have been in for about 20 minutes, add your olive oil to a deep pan. Once it’s hot add the onion and cook for 7 – 10 minutes over a medium heat.
  4. Add the rice and cook for just a couple of minutes without any stock.
  5. Whisk together the stock and water. Reserve 125ml of it for the carrot cream.
  6. Add about 2 – 3 ladles or 160ml of stock to the pot at a time, stirring as you go. Add more stock as the rice absorbs it.
  7. Once the carrots are cooked, set 8 – 12 batons aside, and add the rest of them to a blender with the cashews, reserved stock, garlic (removed from the skin) and salt. Blend until smooth. Add a touch more hot water if necessary to make a thick creamy consistency.
  8. Add the carrot puree to the risotto once it’s had about 40 minutes of cooking time and all the stock has been used up.
  9. Stir through and cook for just a couple of minutes to heat through.
  10. Serve risotto with a generous drizzle of olive oil or cold pressed flax oil, reserved carrots, some fresh herbs and a generous pinch of black pepper if desired.

Pick up your ingredients for this carrot risotto at nourish.ie or visit us in store.

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