Photo: Annabelle Breakey; Styling: Dan Becker
Total Time
1 Hour 15 Mins
Makes 6 to 8 servings as a side dish or first course

It's made the traditional way, but this risotto hits some extraordinary flavor notes, mainly because of two not-so-common risotto ingredients. One is creamy sweet mascarpone cheese. The other is carrots, slow cooked in a butter-oil bath until their sugars caramelize.

How to Make It

Step 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.

Step 2

Bring chicken broth to a simmer and keep at a simmer, covered, over low heat.

Step 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.

Step 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).

Step 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.

Step 6

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

Step 7

Note: Nutritional analysis is per serving.

Chef's Notes

To make this risotto even prettier, you can cut the carrots into 1/4-in. dice (it's time-consuming, but makes the carrots look like little jewels). Mascarpone—a rich Italian-style cream cheese available at specialty, gourmet, and Whole Foods stores—can be replaced with an equal amount of heavy cream.

Ratings & Reviews

June 10, 2017
Mine too- he asked for seconds!  Thanks for this comment.

Delicious Risotto

June 10, 2017
Delicious- I skipped the pureeing of the carrots and used a couple tablespoons of cream instead of marscapone, but it was still amazing.

NOLACJ's Review

October 08, 2009
Delicious, even for "carrot haters"! This recipes tastes like a dish from a fine restaurant. Give yourself at least one hour to prepare. Believe me, it's worth it.

CheriB's Review

November 09, 2008
LOTS of work, but wow! May not be perfect for a busy weeknight, but the best thing we have done with carrots ever. Highly recommend letting the risotto rest for 5 minutes before serving.

dodroe's Review

November 29, 2012

cammieh's Review

May 11, 2011
This is a wonderfully easy recipe. It's a great way to use an abundance of carrots for a hearty meal. I substituted with honey goat cheese and it was nice.

Ccrowley's Review

January 01, 2011
This was absolutely delicious and very easy. We couldn't find marscapone cheese so substituted 1/4 light cream cheese and it was amazing. GREAT and EASY recipe.

butle033's Review

July 22, 2011
My 4 year old is very picky and she loved this! I would chop the carrots in the food processor next time.

ellybean34's Review

January 25, 2010