Creamy Carrot & Sage Risotto

Northern Italian cooks built risotto around patient stirring and short-grain rice that turns brothy and lush. This version folds sweet pureed carrots and fragrant fresh sage into the classic creamy, Parmesan finish.

Serves 4 · 15 min prep · 35 min cook

Estimate for one serving

• 520 cal
• 14g protein
• 68g carbs
• 22g fat
• 3g fiber

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Ingredients

• 1.5 cups Arborio rice
• 1 lb carrots
• 1 medium yellow onion
• 12 fresh sage leaves
• 3 garlic cloves
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 1/2 cup dry white wine
• 5 cups vegetable broth
• 3/4 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp apple cider vinegar
• 1/3 cup toasted walnuts

Instructions

1. 1Warm the vegetable broth in a saucepan over low heat and keep it at a bare simmer the entire time you cook the rice.
2. 2Peel and roughly chop the carrots, then simmer half of them in a little broth until very soft; blend those soft carrots with a splash of broth into a smooth purée and set aside.
3. 3Dice the remaining carrots small and finely chop the onion and garlic so they melt into the base.
4. 4In a wide heavy pot melt butter with olive oil over medium heat, then add the chopped sage and cook until fragrant and the edges just crisp.
5. 5Add the onion and diced carrot and sauté until the onion turns translucent and the carrot begins to soften, about 6 minutes.
6. 6Stir in the garlic for 30 seconds, then add the Arborio rice and toast, stirring constantly, until the grains look slightly translucent at the edges.
7. 7Pour in the white wine and stir until it is fully absorbed and the alcohol smell cooks off.
8. 8Add hot broth one ladle at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next; this takes 18 to 22 minutes total.
9. 9When the rice is creamy and al dente, fold in the reserved carrot purée, grated Parmesan, heavy cream, salt, pepper, and a splash of apple cider vinegar for brightness.
10. 10Rest off heat 2 minutes, then spoon into warm bowls and top with the remaining crisp sage and roughly chopped toasted walnuts.