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Risotto with carrot pesto, a tasty variation

Tiziana Colombo: per voi, Nonnapaperina

Recipe proposed by
Tiziana Colombo

Recipes for Intolerant People, Italian Cuisine
Gluten-free recipes
Lactose-free recipes
Vegetarian recipes
preparazione
Preparation: 01 hours 00 min
cottura
Cooking: 01 hours 00 min
dosi
Ingredients for: 4 people
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5/5 (1 Review)

Risotto with carrot pesto, a truly delicious variation

Risotto with carrot pesto is a very tasty variation of the classic risotto. The recipe offers different flavours than normal, such as those created by carrot pesto, a very simple condiment to make but capable of making a lot from an organoleptic point of view. The preparation is really easy; in fact, it is distinguished by a streamlined process in contrast to traditional risottos. The rice is cooked in the broth after being toasted in shallot oil, and the carrot pesto is added halfway through the cooking process. Mix everything together and serve when it’s ready. I prefer it to risotto with carrots.

Regarding the type of rice, the recipe doesn’t suggest anything unusual, Carnaroli, which is used in many different kinds of risotto, is actually the variety to use. There is nothing better than Carnaroli for cooking in broth, enhanced by more or less complex ingredients. This variety, typically Italian, is characterized by a certain ability to resist prolonged cooking as well as by the tendency to adequately absorb all flavours, especially in the presence of abundant liquids.

Recipe risotto with carrot pesto

Preparation risotto with carrot pesto

  • To prepare the carrot pesto risotto, start by pouring the rice into a pan together with the shallot oil, then brown it for a few moments.
  • Now cover everything with the broth and cook for 10 minutes. At this point, add the carrot pesto, then add a little salt and black pepper.
  • Continue cooking over a moderate flame, stirring often. When the rice is ready, stir in the extra virgin olive oil and cream cheese you have available.
  • Now all you have to do is put it on the plates and serve. Enjoy your meal!

Ingredients risotto with carrot pesto

  • 320 gr. of Carnaroli rice
  • 5 tablespoons of shallot oil
  • 1 litre of broth
  • 180 gr. of carrot pesto
  • 80 gr. of cream cheese
  • 4 tablespoons of extra virgin olive oil
  • salt to taste
  • black pepper

How to make carrot pesto?

The most unique ingredient of this risotto is the carrot pesto. It is a special condiment that revisits the traditional pesto recipe but offers a variant that is all in all different in taste, nutritional values, and consistency. Obviously, it must be made with carrots, which are among the most loved vegetables of all. They are a real mine of beta-carotene, a substance that promotes the production of vitamin A. At the same time, they contain enormous doses of vitamin C as well as fibre, potassium, and other mineral salts. The caloric intake, however, is completely negligible. The recipe for carrot pesto is simple and almost banal. You can find it everywhere, but it is good to recap it briefly. To make carrot pesto, you must first clean and peel the carrots with a simple knife.

Risotto con pesto di carote

Next, they should be cut into slices and blended with the almonds, Grana Padano (or any other grated cheese, as long as it is not too mature), oil, salt, and black pepper. You should continue blending until you have obtained a dense puree with slightly irregular grains. Just before you finish blending, add some lemon juice to balance its acidity. As for the variety of carrots, you are free to choose. Nonetheless, I suggest the traditional orange carrots, which help to give the dish a pleasant tint.

A special mantecare

There is no risotto without mantecare, and the risotto with carrot pesto, although it can be considered a sui generis recipe, is no exception. However, we are not talking about the classic mantecare, that is, the one made with butter and grated Parmesan. In actuality, having carrot pesto as one of the primary ingredients calls for a different approach that somehow accommodates the presence of a condiment that is both sweet and full-bodied.

Well, the advice is to opt for a mantecatura with extra virgin olive oil and cream cheese. The oil adds flavour, while the cream cheese adds organoleptic depth and, just like butter, gives a certain creaminess to the risotto. You will end up with a first course that is well balanced, has a great deal of flavour, and has the proper consistency.

How to make this carrot pesto risotto intolerance-proof

Can people with food intolerances and related conditions eat carrot pesto risotto? Indeed, as the dish is made with rice, it is gluten-free and suitable for coeliacs. Nevertheless, it contains carrots, which contain nickel, and cream cheese, which is often high in lactose. This risotto can only be made suitable for people who are lactose intolerant or who are allergic to (or sensitive to) nickel by substituting certain ingredients.

A lactose-free cream cheese could be used in its place. The mildly sweet taste of lactose-free cheese does not interfere with this dish in any way.

As for carrots, the only solution is to prepare a different pesto with nickel-free ingredients. A pleasant alternative that does not change the final result too much is the zucchini pesto.

A focus on alternative types of pesto

The recipe for risotto with carrot pesto gives me the opportunity to delve into the alternatives to classic pesto, which is made with basil. There are numerous alternative solutions, especially if you use a blender instead of the traditional mortar. As we have seen, carrots and zucchini give life to interesting variations on the theme. Red peppers, on the other hand, can also be used since they conceal a soft pulp that can produce a texture that is somewhere between uniform and gritty.

Lemon balm can also be used to create a completely alternative pesto, which will give it a distinct scent that fits the preparation’s objectives. Pine nuts, oil, and Parmigiano Reggiano are all acceptable additions, but occasionally it helps to “break” the pesto’s scent with almonds, which are a softer option.

How to prepare shallot oil for the carrot pesto risotto?

The list of ingredients for the carrot pesto risotto also includes shallot oil, which serves as a creaming agent and at the same time as a substitute for the sautée. It is an ingenious idea that makes the risotto even lighter and tastier. Since shallot oil is hard to get at the grocery store, you should make it at home. Don’t worry, it’s quite easy and beneficial because this unique substance has so many uses.

Simply cook the shallot in a pan with various herbs, such as apple cider vinegar, bay leaves, thyme, pink pepper, and coriander. After five minutes, remove the shallot and place it in the sterilised jar. Then add more vinegar, bay leaves, and plenty of extra virgin olive oil. Finish by pasteurising for a good half hour and letting everything rest for at least a month.

Sterilisation and pasteurisation are achieved by boiling the jars and lids in water.

How to make a good broth

This risotto with carrot pesto is no exception to the rule that risottos must be cooked in broth. While some people pour the soup ladle by ladle, others add it all at once and observe how the rice absorbs it. The broth is a true ingredient rather than a supporting one. This is why I recommend that you give up the classic stock cube and prepare it at home.

Here I have published the recipe for a light and genuine vegetable broth. Just choose the ingredients and their quantities carefully. Obviously, if you suffer from sensitivity or allergy to nickel, choose ad hoc ingredients, keeping in mind that potatoes, onions, carrots, and celery contain nickel.

Risotto with carrot pesto FAQs

How many calories does rice with pesto have?

It obviously depends on the doses and the type of pesto used. In this case, since the pesto is made with carrots, you can expect about 400 kcal per serving.

What is the best rice for risotto?

The best variety of rice for preparing risotto is undoubtedly Carnaroli. This type of rice does not overcook, tolerates long cooking, absorbs liquids, and remains whole.

What to do with leftover pesto?

Leftover pesto can be frozen in small glass containers (each will contain the exact amount for a serving). Alternatively, it can be stored in the fridge for a couple of days and used to prepare appetisers or to enrich savoury pie fillings.

Do we have any risotto recipes? Of course we do!

5/5 (1 Review)
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