Carrot Risotto

Celebrate the arrival of spring with this lemony carrot risotto: It's springtime in a bowl


3 tablespoons unsalted butter

½ cup yellow onion, minced

1 garlic clove, minced

1½ cup Arborio rice

½ cup dry white wine (optional)

5–6 cups chicken or vegetable stock, heated

2 cups carrots, finely diced

2 tablespoons fresh tarragon, minced

2 tablespoons fresh parsley, minced

½ cup Parmesan cheese, grated

Squeeze of fresh lemon juice to taste


In large saucepan over medium heat, sauté onions in butter until slightly softened but not browned. Add garlic and cook 1 minute longer. Add rice and sauté 3 minutes until rice is translucent.

Add wine and cook, stirring constantly, until liquid is absorbed. Add carrots and sauté briefly but do not brown.

Begin adding the warmed stock, in ½ cup increments, gently stirring until liquid is absorbed. After last increment of stock has been absorbed, taste for doneness. Risotto should be creamy but not overcooked. When rice is cooked through, but still chewy, remove from heat. Finish the risotto with minced fresh herbs, a squeeze of fresh lemon juice and grated Parmesan. 

Serves 6

Note: The recipe calls for a variety of short grain Italian rice called Arborio. The rice has a high starch content that produces the creamy texture required for risotto. It is readily available at most grocery stores.

Victoria Topham of Petite Feast strives to create unique and memorable dining experiences. She offers a wide range of culinary services to make your nightly dinners, dinner parties or special occasions spectacular. Visit

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