Well I have not been good about posting a meal weekly, sorry.  So I will just try to post a meal periodically, as I come across them. 

So last night I made this caramelized carrot risotto, which I found in Sunset this month, sooooooo yummy.  I love risotto, and I’ve been on this big carrot kick ( they are a non gaseous veggie- which is a good thing since Saige does not do well with anything slightly gas producing).  So I saw this recipe and jumped for joy- my two faves.

As any of you know that have made risotto, it is a bit time consuming but well worth it.  So this is definitely family friendly – for those of you with picky eaters- most kids love rice and cheese so that’s how I passed it off – as cheesy rice.  The beauty of this is that you have to puree the carrots (part of them) so they don’t even realize they are in there.  Well, my observant little man saw the little chunks of carrots but still tried it and he liked it.  I would definitely pair it with a salad or some other veggies because it is very creamy and could be a bit heavy.  But all in all I believe I found a winner with this recipe.

I recommend trying it out when you aren’t rushed for time because you do have to stand at the stove a constantly stir- but again, it’s well worth it.


Caramelized Carrot Risotto


2 tablespoons vegetable oil, divided
3 tablespoons unsalted butter, divided
6 medium carrots, peeled and chopped as finely and evenly as possible (about 3 cups; see Notes)
 About 1/2 tsp. salt
1 teaspoon sugar
5 cups reduced-sodium chicken broth
1/3 cup minced onion
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/4 cup mascarpone cheese
1/4 cup freshly shredded parmesan cheese, plus 1/2 cup for garnish
1 tablespoon finely chopped flat-leaf parsley, plus 1 tbsp. for garnish
1 teaspoon roughly chopped fresh thyme
1/8 teaspoon white pepper


1. Heat 1 tbsp. oil and 1 tbsp. butter over medium heat in a medium heavy-bottomed pot; add carrots and stir with a wooden spoon until well coated. Add 1/2 cup water, 1/2 tsp. salt, and the sugar; cover and cook 5 minutes, or until tender. Uncover and cook, stirring occasionally, until water evaporates and carrots are just starting to brown, a few minutes more. Reserve half of the carrots. In a blender, purée other half with 3/4 cup hot water.2. Bring chicken broth to a simmer and keep at a simmer, covered, over low heat.

3. Heat remaining oil and butter over medium heat in same (unwashed) pot used for carrots. Add onion and cook until translucent, about 3 minutes. Add rice, stirring with a wooden spoon to coat rice with oil, 1 minute. Add wine and cook, stirring, until wine evaporates. Add carrot purée and cook, stirring, until mixture no longer looks soupy.

4. Add 1/2 cup hot broth, stirring often, until rice absorbs most of the liquid. Repeat process, adding 1/2 cup broth at a time and stirring often till each addition is absorbed before adding the next, until rice is al dente (about 20 minutes; at least 1 cup broth will remain).

5. Fold in reserved carrots (save 2 tbsp. for garnish), mascarpone, 1/4 cup parmesan, 1 tbsp. parsley, and the thyme. Add up to 1 cup broth (1/4 cup at a time) to loosen the risotto. Season with salt and white pepper to taste.

6. Sprinkle each bowl of risotto with some of remaining 1/2 cup parmesan, remaining 1 tbsp. parsley, and reserved carrots. Serve immediately.

Note: Nutritional analysis is per serving.


Makes 6 to 8 servings as a side dish or first course

Nutritional Information

CALORIES 302(42% from fat); FAT 14g (sat 7.1g); PROTEIN 9.1g; CHOLESTEROL 25mg; SODIUM 696mg; FIBER 4.1g; CARBOHYDRATE 33g

Sunset, APRIL 2008