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Creamy Carrot Risotto with Thyme | Autumnal & Velvety
(0)
40 min
Under an hour
Gurkerl Küche
Klassisches italienisches Risotto mit herbstlicher Note: Zarte Karotten verleihen dem Reis eine herrlich sämige Textur und eine leuchtend gold-orange Farbe. Verfeinert mit aromatischem frischem Thymian, weißem Wein und vollendet durch seidige Butter sowie feinen Grana Padano.
Ingredients
Preparation method
Preparation
Thoroughly wash and peel the carrots. Finely grate (or purée) half of the carrots, and cut the other half into small, bite-sized cubes. Peel and finely chop the onion and garlic. Strip the thyme leaves from the sprigs.
Bring the vegetable broth to a boil in a separate pot and let it gently simmer over the lowest heat so that it stays hot throughout the entire cooking process.
Instructions
Heat 2 tbsp of olive oil in a wide pot. Sauté the chopped onion and garlic over medium heat for approx. 2 minutes until translucent. Add the diced carrots and half of the fresh thyme, and gently sauté for another 3 minutes.
Chef's tip
For a perfect risotto 'all'onda', the dish should have a flowing creaminess. If the risotto seems too thick before the mantecatura, simply stir in another 2–3 tablespoons of hot vegetable broth.
The dish tastes especially aromatic with young organic Marchfeld carrots, as their delicate sweetness pairs perfectly with the herbal aroma of fresh thyme.
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