Carrot & Sage Parmesan Risotto

Instructions

1. Prepare Ingredients

   10 min hands-on

   • Peel and slice carrots into thin coins.
   • Mince the garlic.
   • Roughly chop half of the sage leaves, leaving the rest whole.

2. Crisp Carrots and Sage

   8 min hands-on

   • Heat olive oil in a large frying pan over high heat.
   • Add a portion of carrot slices and stir until golden and crispy, about 6-8 minutes.
   • Remove crispy carrots and drain on paper towels.
   • Fry whole sage leaves for 1 minute until crisp and transfer to the same plate.

3. Sauté Remaining Carrots

   2 min hands-on

   • Reduce heat to medium and add more olive oil to the pan.
   • Add remaining carrot slices, minced garlic, and chopped sage.
   • Season with salt and black pepper and sauté for 2-3 minutes.

4. Cook Carrots Until Tender

   8 min waiting

   • Add a ladleful of vegetable broth to the pan and cover.
   • Steam carrots for 8-9 minutes, stirring occasionally, until very tender.

5. Make Carrot Purée

   2 min hands-on

   • Transfer two-thirds of tender carrots to a blender.
   • Blend until smooth, adding broth if needed. Set aside.

6. Par-Cook Rice

   1 min hands-on4 min waiting

   • Bring vegetable broth to a boil in a saucepan.
   • Add rice and cook until slightly firm in the center, about 4 minutes.
   • Drain rice, reserving broth, and set aside.

7. Cook Risotto

   14 min hands-on

   • Return pan with sautéed carrots to medium heat.
   • Add par-cooked rice and stir to combine.
   • Gradually add reserved broth, stirring constantly until rice is tender and creamy, about 12-15 minutes.

8. Incorporate Carrot Purée

   1 min hands-on

   • Stir carrot purée into the risotto and mix well.
   • Adjust seasoning with salt and pepper as needed.

9. Finish with Parmesan

   1 min hands-on

   • Stir in grated Parmesan until melted and creamy.

10. Plate and Garnish

    2 min hands-on

    • Divide risotto among serving bowls.
    • Top with crispy carrot coins, fried sage leaves, and extra Parmesan.

11. Serve Immediately

    1 min hands-on

    • Serve hot and enjoy the flavors and textures.
    • Cooking tips:
    • Ensure carrot slices are evenly sliced for extra crispiness.
    • Stir risotto constantly to release starch for creaminess.
    • Use freshly grated Parmesan for best flavor.
    • Drizzle with olive oil or butter for a richer finish.