Carrot, celery & cheddar cheese risotto

Carrot, celery & cheddar cheese risotto recipe

Just when I thought I’d pretty much tried every risotto on this planet (or thereabouts!), here comes something that totally surprises me: a recipe for carrot risotto on The Silver Spoon, a wonderful cookery book that my husband and I received last year as wedding present.

Now I must admit: my first thought was that it would be rather bland but, being as curious about new things as I am, I decided to try it right away using the original recipe as a rough guide. Risotto truly is one of my favourite dishes so any opportunity to enjoy it is more than welcome!
I followed my instinct and added plenty of celery, then decided to flavour the vegetable stock with fresh rosemary from the garden for a risotto that is both delicate and interesting.
The cherry on the cake? Plenty of strong cheddar that takes this budget risotto to a completely new level!
In all honesty, for a risotto that only has such basic ingredients, it really is amazing and I am very pleased to be able to share another great example of how good food certainly doesn’t have to be expensive.

Carrot, celery & cheddar cheese risotto

Ready to give this carrot, celery & cheddar a go? I’m sure it’ll quickly become a firm family favourite!

Carrot, celery & cheddar cheese risotto

Serves: 4

A budget one-bowl meal that the whole family is going to love!
Ingredients
  • 4 medium carrots, roughly chopped
  • 200ml water
  • 1 tbsp extra virgin olive oil
  • 1 large onion, finely chopped
  • 300g celery, finely chopped
  • 300g risotto rice (I used Arborio)
  • 1.4l hot vegetable stock (made with 2 cubes)
  • A sprig of rosemary (approximately 12cm long)
  • 120g strong cheddar, grated
  • Salt and black pepper to taste
Instructions
  1. Using a food processor or hand blender, blend the carrots with 200ml of water to a smooth consistency and set aside.
  2. Heat the oil in a medium-sized pan over low heat and cook the onion and celery until soft.
  3. Add the pureed carrots and the risotto rice and keep stirring for a minute or so.
  4. Then add the rosemary and begin adding the hot vegetable stock, one ladleful at a time, allowing each ladleful to be absorbed before adding the next one. Continue stirring and adding the stock for about 20-25 minutes until the rice is soft but still has a slight bite.
  5. The exact cooking time will depend on which type and brand of rice you are using. If you find that the rice isn’t ready once you’ve used all the stock, ladle in some hot water and continue stirring until the rice is cooked through and the water has been absorbed.
  6. Take the pan off the heat, remove the rosemary sprig and stir in half of the grated cheddar. Cover with a lid and allow the risotto to sit for a couple of minutes.
  7. Season with salt and pepper if necessary and serve right away with the remaining grated cheddar and a side salad.

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