Rosemary Carrot Risotto


  • 2 cups Arborio Rice

  • 6 cups Chicken Stock

  • 5 Rainbow Carrots

  • 1⁄2 Sweet Onion, diced

  • 1⁄4 cup freshly grated Parmesan Cheese

  • 2 tbsp Ricotta Cheese

  • 1⁄4 cup Dry White Wine

  • Sea Salt, to taste

  • Freshly ground black pepper, to taste

  • 1 tbsp Olive Pit Red Apple Balsamic Vinegar, plus a drizzle

  • 4 tbsp Olive Pit Rosemary Olive Oil, plus a drizzle


  • Preheat oven to 350 °F. Peel 3 of the 5 Rainbow Carrots, use a peeler to shave ribbon-like strips. Toss carrot ribbons with 1 tsp Red Apple Balsamic, 1 tbsp Rosemary Olive Oil, a pinch of Sea Salt, and freshly ground black pepper to taste. Lay the carrot ribbons on a baking tray lined with parchment paper and bake for 15 minutes or until crisp. When done, remove from oven and set aside.

  • In a 1 quart saucepan, bring the chicken stock to a slow simmer. Turn to low heat and cover.

  • Heat a large pot over medium heat and add the remaining Rosemary Olive Oil. Dice the remaining 2 Rainbow Carrots and add to the pot with oil. Cook for 5 minutes, then add the onion and a drizzle of the Gravenstein Apple Balsamic. Sautee, stirring occasionally until the onions become translucent. Season with a pinch of sea salt ground black pepper.

  • Add the rice to the carrot and onion mixture, stirring for one minute. Add white wine and stir until absorbed.

  • Add 1⁄2 cup of the heated chicken stock to the rice until most of the stock has been absorbed by the rice as well. Repeat this step 4-5 times, until the rice has become aldente.

  • Fold in parmesan and ricotta, then add more sea salt and pepper to taste.

  • Garnish risotto with the carrot crisps, fresh rosemary, and an extra drizzle of Rosemary Olive Oil. Enjoy!

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