Roasted Carrot Risotto

This cosy, comforting risotto is exactly what you need on these cold winter nights. The Calabrian chilli oil adds a welcome spicy, smoky kick, but feel free to use whatever form of chilli you’d like.

The keys to a delicious risotto are gradual absorption and frequent stirring. It’s what releases the creamy starches from the rice. So yes, this dish needs your undivided attention, but only for 25 to 30 mins. Once you try it, you’ll be glad you gave it the TLC it requires!

  • Author: zenak
  • Prep Time: 10 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 2 with leftovers 1x



For the carrot purée:

  • 300g carrots
  • extra-virgin olive oil
  • 200ml vegetable stock
  • 1 tsp calabrian chilli oil, optional

For the risotto:

  • 650ml good-quality vegetable stock
  • extra-virgin olive oil
  • ½ onion, finely chopped
  • 2 large garlic cloves, minced
  • 200g risotto rice (carnaroli or arborio)
  • 60ml dry white wine
  • 50g parmigiano reggiano, grated


  1. Heat your oven to 200°C / fan 180°C.
  2. Peel the carrots, reserving the peels. Cut the carrots into ¼ inch-ish slices and transfer to a small roasting tin. Drizzle with extra-virgin olive oil, season with salt and pepper and toss to coat. Roast for 30 to 35 minutes, or until tender.
  3. Meanwhile, place the carrot peels in a separate small roasting tin. Season with salt and pepper, drizzle lightly with extra-virgin olive oil and toss to coat. Roast for 5 minutes, flip, and roast for a further 5 to 7 minutes, or until crisp, then set aside for later.
  4. Place set aside a few carrots for serving. Place the remaining roasted carrots in a blender, along with the vegetable stock and Calabrian chilli oil. This is your carrot purée, which you’ll use later.
  5. Onto the risotto. Bring the stock to a simmer in a small saucepan set over a high heat, then reduce the heat to low and cover. You want to keep the stock warm over a very low heat.
  6. Heat a generous glug of extra-virgin olive oil in a large sauté pan set over a medium-low heat. Add the onion and season with a generous pinch of sea salt. Cook, stirring occasionally, until translucent and softened, around 5 to 7 minutes. You want the onion to cook gently without it taking on any colour.
  7. Add the garlic and cook for 1 minute, stirring constantly so it doesn’t burn.
  8. Turn the heat up to medium. Add the risotto rice and stir well to coat in the oniony/garlicky oil. Cook, stirring constantly, until the rice begins to look slightly translucent, around 2 minutes.
  9. Add the white wine and cook, stirring frequently, until evaporated, then add one ladleful of hot stock and cook, stirring almost constantly, until the stock is fully absorbed.
  10. Add another ladleful of stock and cook, stirring almost constantly, until the stock is fully absorbed. Repeat this process until the rice is cooked – it should be tender but with a slight bite. The whole process should take around 25 to 30 mins. If you run out of stock before the rice is cooked, add one ladleful of hot water at a time and cook, stirring frequently until absorbed, until the rice is done.
  11. Add the carrot purée and cook for a further 2 to 3 minutes. This is just to warm it through, which won’t overcook the rice.
  12. Add the parmigiana reggiano and stir to combine. Cover the pan and allow the risotto to sit for 3 minutes before serving. You might be tempted to skip this step but don’t – this is when the risotto becomes deliciously creamy. If necessary, loosen with a bit more stock, then serve and enjoy.