Carrot Harissa Risotto
Intermediate
Main CourseMake International Carrot Day Anything But Basic With This Carrot Harissa Risotto Recipe
Carrot Harissa Risotto
50 mins
Cooking Time
Intermediate
Difficulty
14
Ingredients
Gluten free
Diet
The Indian way of using carrots in dishes like sabzi and gajar ka halwa has taken on a more international flavour profile in recent years. The humble carrot is elevated to the level of a gourmet main course in this Carrot Harissa Risotto. This recipe brings together the colours, flavours, and comforting layers of slow-simmered risotto from Italy with the spicy intensity of harissa sauce from North Africa. International Carrot Day celebrates the flexibility and nourishment of carrots, making this fusion risotto the perfect tribute. It is also gluten-free and vegetarian (and vegan)-friendly.
Creamy, slow-cooked, and infinitely adaptable, risotto is the quintessential comfort dish. This fusion-forward rendition for International Carrot Day combines the Italian technique of risotto with the bold flavours of harissa and the sweet earthiness of carrots, creating an exquisite and gently spiced meal.
Ingredients
UNITSIngredients
1 cupArborio rice
3 medium Carrots
1 smallOnion (finely chopped)
3 clovesGarlic, minced
2–3 tspHarissa paste (to taste)
4 cups Vegetable broth
2 tbspOlive oil
1 tbspButter
¼ cupWhite wine
2 tbspFresh coriander/cilantro, chopped
1 tspLemon zest
to tasteSalt & black pepper
¼ cupParmesan cheese, grated
for garnishRoasted carrot rounds