No-Stir Risotto with Herbed Caramelized Carrots

Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Serves 6 portions     adjust servings

The color of your risotto will depend largely on the color of your vegetable broth. My broth was fairly dark brown, so it resulted in this orange-y color. Which I actually love. Below are directions for both the All-Clad Prep & Cook and stovetop directions. This no-stir risotto is naturally vegan and gluten-free. Adding in the cheese is very optional and adds an extra layer of creaminess. I like it both with and without.

Ingredients

  • 1 medium onion
  • 1/2 cup olive oil, divided
  • 1 1/2 cups arborio rice
  • 1 cup white wine, divided
  • 1 cup vegetable broth
  • 2 cups carrots, thinly sliced
  • 1/2 curly parsley, roughly chopped
  • sea salt, to taste
  • black pepper, to taste
  • 1/2 cup grated Romano cheese, optional

Instructions

  1. Roughly chop the onion and place it in the All-Clad Prep & Cook bowl with the ultra blade. Mix at speed 11 for 10 seconds. Scrape down the sides of the bowl, and replace the ultrablade with the mixer and add in ¼ cup olive oil. Launch the P1 simmer program for 3 minutes.
  2. Add in the rice and relaunch the P1 simmer program at 270°F for 4 minutes. After 3 minutes, add in the white wine and continue to cook for the remaining 1 minute.
  3. Then add in the broth and launch the P2 simmer program at 200°F for 20 minutes, without the stopper.
  4. Meanwhile heat the remaining ¼ cup olive oil in a sauté pan over low-medium heat. Cook the carrots for 3 minutes while occasionally stirring. Turn the heat up to medium and add in the parsley and the remaining white wine. Stir and cook for two minutes more. Remove from the heat and season with salt and pepper and set aside.
  5. After the risotto has completed cooking add in salt and pepper to taste, and the cheese if you are using. Serve immediately with the herbed caramelized carrots, and more cheese if you desired.
  6. Stovetop No-Stir Instructions:
  7. Finely mince the onion and heat it over low heat in a large sauté pan with the ¼ cup olive oil for 3 minutes. Toss in the rice, stir and cook for 2 minutes more.
  8. Then add in the white wine and cook for 2 minutes.
  9. Add the 1 cup + 2 more cups vegetable broth to the rice, stir and bring to a boil Reduce the heat to low, cover and cook for 10 minutes. Remove the lid and stir once more. Replace the lid and continue cooking until the rice is al dente, about 10 more minutes.
  10. Meanwhile heat the remaining ¼ cup olive oil in a sauté pan over low-medium heat. Cook the carrots for 3 minutes while occasionally stirring. Turn the heat up to medium and add in the parsley and the remaining white wine. Stir and cook for two minutes more. Remove from the heat and season with salt and pepper and set aside.
  11. Remove from the heat and season with salt and pepper and set aside.
  12. After the risotto has completed cooking add in salt and pepper to taste, and the cheese if you are using. Serve immediately with the herbed caramelized carrots, and more cheese if you desired.
© 2017 With Food + Love. All rights reserved.
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