Directions:
- Heat 1 tablespoon oil and 1 tablespoon butter over medium heat in a medium heavy bottomed pot; add carrots and stir with a wooden spoon until well coated. Add 1/2 cup water, 1/2 teaspoon salt, and the sugar; cover and cook 5 minutes or until tender. Uncover and cook, stirring occasionally, until water evaporates and carrots are just starting to turn brown, a few minutes more. Reserve half of the carrots. In a blender, puree other half with 3/4 cup hot water.
- Bring chicken broth to a simmer and keep at a simmer, covered, over low heat.
- Heat remaining oil and butter over medium heat in same (unwashed) pot used for carrots. Add onion and cook until translucent, about 3 minutes. Add rice, stirring with a wooden spoon to coat rice with oil, 1 minute. Add wine and cook, stirring, until wine evaporates. Add carrot puree and cook, stirring, until mixture no longer looks soupy.
- Add 1/2 cup hot broth, stirring often, until rice absorbs most of the liquid. Repeat process, adding 1/2 cup broth at a time and stirring often till each addition is absorbed before adding the next, until rice is al dente (about 20 minutes; at least 1 cup broth will remain).
- Fold in reserved carrots (save 2 tablespoons for garnish), mascarpone, 1/4 cup parmesan, 1 tablespoon parsley, and the thyme. Add up to 1 cup broth (1/4 cup at a time) to loosen the risotto. Season with salt and white pepper to taste.
- Sprinkle each bowl of risotto with some of the remaining1/2 cup parmesan, remaining 1 tablespoon parsley, and the reserved carrots. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 308.91 Kcal (1293 kJ) | ||
| Calories from fat | 110.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.24g | 19% | |
|---|---|---|---|
| Cholesterol | 22.79mg | 8% | |
| Sodium | 777.56mg | 32% | |
| Potassium | 291.44mg | 6% | |
| Total Carbs | 36.98g | 12% | |
| Sugars | 3.03g | 12% | |
| Dietary Fiber | 1.99g | 8% | |
| Protein | 5.17g | 10% | |
| Vitamin C | 14.3mg | 24% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 0.1mg | 0% | |
| Calcium | 68.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 111.04 Kcal (465 kJ) | ||
| Calories from fat | 39.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.4g | 19% | |
|---|---|---|---|
| Cholesterol | 8.19mg | 8% | |
| Sodium | 279.51mg | 32% | |
| Potassium | 104.76mg | 6% | |
| Total Carbs | 13.29g | 12% | |
| Sugars | 1.09g | 12% | |
| Dietary Fiber | 0.71g | 8% | |
| Protein | 1.86g | 10% | |
| Vitamin C | 5.1mg | 24% | |
| Vitamin A | 0.2mg | 17% | |
| Calcium | 24.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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