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Organic Carrot Risotto

February 4th, 2009 · 20 Comments

Our CSA farm, Potomac Vegetable Farms, takes great pride in their sweet onions. Onions’ flavor is heavily dependent on the soil they are grown in, so great onions require careful treating of the soil and are a good indicator of a farmer’s commitment to the land. Carrots from our farm are likewise sweet and flavorful, and carrot puree from our CSA share was one of my son’s favorite baby foods. He has a more fickle attitude towards raw carrots now, so I came up with this creamy risotto as a way to get some of that vitamin-A rich carrot into him. The husband was skeptical but surprised that it didn’t taste “too healthy.” People often think risotto is unhealthy but in fact a lot of the creaminess comes from the starch of the rice, and you can make perfectly rich risotto with just a little butter and cheese, no cream needed.

Rice is traditionally a heavily pesticide-treated crop, so in addition to the dirty dozen produce items, look for organic rice when you can. I love Lundberg‘s organic California-grown rices for most other uses, but use an organic Italian carnaroli, from Cascina Belvedere, for risotto.

Recipe: Organic Carrot Risotto


  • 4 large organic carrots, peeled
  • 1 tablespoon butter
  • 2 shallots, diced
  • 1 1/2 cups organic carnaroli or arborio rice
  • 2 cups chicken or vegetable broth
  • 2 cups water (including reserved carrot water)
  • pinch of white pepper
  • 1/4 cup parimigianno reggiano, grated
  • minced parsley to garnish

Instructions: Cut carrots into 1/2-inch pieces and steam until just tender, approximately 10-12 minutes. Reserve the water, and puree cooked carrots with in food processor until smooth. Add spoonfuls of cooking water as needed to thin the puree; it should be about the same consistency as apple sauce.

Add water to reserved carrot water to make 2 cups. Combine with stock in a stock pot and bring to a boil. Reduce heat to medium low and leave to simmer while you begin the risotto. In a dutch oven or large saucepan, heat butter over medium low until melted. Cook shallots until soft and translucent (do not brown), about 5 minutes. Stir in carrot puree and cook 2 minutes. Stir in rice and cook 1 minute. Ladle in broth, about 1/2 cup at a time, stirring and letting cook until liquid is absorbed between each addition. Repeat until all the liquid is added and rice is thick and creamy, about 25 minutes. Stir in pepper, salt and cheese; stir and remove from heat. Sprinkle with parsley and serve. Makes 4 servings. Enjoy!

Shared with Presto Pasta Nights, created and hosted this week by Ruth of Once Upon a Feast.

Tags: organic · pasta · restaurants · sustainable family supper

20 responses so far ↓

  • 1 Lelo // Feb 4, 2009 at 1:22 pm

    This looks really good, and is a great new way to eat all of those carrots in our CSA box right now. I’m definitely going to try this.Thanks!

  • 2 April // Feb 4, 2009 at 5:10 pm

    Looks totally awesome. If I could convince my son this was mac n cheese, i would be a goddess. I’ll add more cheese and try…

  • 3 Nurit - 1 family. friendly. food. // Feb 5, 2009 at 1:42 am

    We seem to take onions for granted.
    This risotto looks lovely. i will try it at home. The kids will love it, I’m sure.

  • 4 Jill // Feb 5, 2009 at 9:13 pm

    I’m so glad it wasn’t “too healthy” for L to eat it. :) We all can’t wait to try it!

  • 5 Ruth // Feb 6, 2009 at 1:19 pm

    Technically not a pasta dish…it’s too good not to add to this week’s roundup. Thanks for sharing with Presto Pasta Nights.

  • 6 Nurit - 1 family. friendly. food. // Feb 10, 2009 at 6:38 pm

    This was awesome. I made this last night, we all loved it. My baby couldn’t have enough of this. Certainly a keeper and will make it again for sure. Thanks for the recipe.
    I linked to it on my blog (here: Nurit

  • 7 FoodieView Blog » Recipe Roundup: Bringing Earth Day to Your Kitchen // Apr 20, 2009 at 2:09 am

    […] recipe for organic carrot risotto calls for organic rice. Rice is traditionally a heavily pesticide-treated crop so it is always a […]

  • 8 Dinner Thursday: Mushroom Risotto « The Mama Bee // Apr 23, 2009 at 7:12 am

    […] Carrot Risotto from Foodie Tots looks like a winner for kids. […]

  • 9 » Blog Archive » Meatless Monday Meal Planning // Nov 9, 2009 at 12:21 pm

    […] Organic Carrot Risotto (use vegetable stock instead of chicken) […]

  • 10 Emery Bervig // Dec 8, 2010 at 9:09 am

    Thank you. I’m supposed to cook for my new vegan girlfriend this weekend and have absolutely no idea what to make! I found tons of recipes at this vegetarian recipes site but with soo many to choose from I just got confused. Do you have any favorites youself, like .. the tastiest vegetarian recipe, ever, or something?! Thanks in advance! I hope it goes well

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  • 13 Corey @ Family Fresh Meals
    Twitter: familyfreshmeal
    // Nov 15, 2011 at 8:25 pm

    Colleen, this looks ridiculously good & perfect for my vegetarian hubby! I always do a cheesy or mushroom risotto. Carrot risotto sounds AMAZING! I would be honored if you would share it on my Recipe of the Week #2 PASTA post! I really hope you come post.

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