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Tim watched TV, completely oblivious to the scene in the kitchen. I tried to persevere, but surrendered to the sickness. Tim, who doesn’t know his way around a kitchen unless it’s to find a box of cookies, hesitantly took over stirring duties. I found myself in a fetal position, covering my nose to shield it from the smell.
The risotto was made, but I didn’t eat a bite of it. My dinner was a few Saltine crackers that my body rejected. I haven’t made risotto since then for a reason. I can just think of that risotto experience and my stomach turns. Standing over a pan of rice and stirring for the better part of an hour isn’t going to happen anytime soon.
So let me assure you, friends, that this risotto isn’t the kind you have to stir until your arm is tired to achieve the creaminess that comes with the classic Italian rice dish. It’s kind of like cheater risotto. The carrots are cooked and pureed and added to the rice, lending a creaminess that you can let your family think happened from tedious labor.
Don’t worry, I won’t tell.
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Creamy Carrot Brown Rice Risotto
- Total Time: 65 minutes
- Yield: 4 servings 1x
Description
A healthier version of a classic Italian dish
Ingredients
- 1 cup brown rice
- 2 cups water
- 3 medium carrots, sliced
- 1 tablespoon extra virgin olive oil
- 1/2 onion, finely chopped
- 2 cloves garlic, chopped
- 1 teaspoon tarragon
- 1 teaspoon basil
- 1 teaspoon thyme
- 1 cup vegetable or chicken stock
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon butter (optional)
- 1/4 cup freshly grated Parmesan (optional)
Instructions
- In a medium saucepan, add the brown rice and water. Bring to a boil. Cover and reduce to a simmer. Cook until the rice is just tender, 40-45 minutes. Alternatively, you can use your rice cooker and set the timer for 45 minutes. Drain any excess water and set aside.
- Meanwhile, steam the carrots until they are tender. In a blender or food processor, process until smooth. You should have about 2/3 cup. If you have a little more or less, that’s okay. Set aside.
- Heat the oil in a large skillet over medium to medium-high heat. When the oil is hot, add the onion and cook 8-10 minutes, until soft and just starting to brown. Add the garlic, tarragon, basil, thyme, salt, and pepper and stir for about 45 seconds.
- Add the rice, broth, carrot puree, and simmer on low heat for about 5 minutes, until some of the liquid has evaporated and you have a creamy-looking rice. Remove from the heat and stir in the butter and Parmesan cheese. Taste and add additional salt and pepper if you prefer.
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Category: main meal / side dish
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 144
- Sugar: 4.5g
- Sodium: 226mg
- Fat: 5g
- Carbohydrates: 24.2g
- Protein: 2.25g
Made with brown rice, this creamy risotto is healthier than your standard risotto. The flavor is mild enough for little ones and has the creaminess so many kids crave. Even though it’s kid-friendly, this healthy risotto can be elevated to an elegant side dish, as well.
Best of all, your well-rested arm will thank you for making it.
Question: Do you make risotto the traditional way? What’s your favorite flavor?
Would this freeze well for reheating?? Thanks!
I haven’t tried it, but I think it would work. Let me know if you try it!
hi!!!
I found your blog after googling ‘quick yummy healthy snacks’, and so glad I did. So much yummy stuff!
I’m currently making this for dinner, bit excited. How good would it look with purple carrots?!
Anyway, just wanted to say thanks 🙂
I made this last night and it was AMAZING! Big hit with the husband and toddler. Thank you so much! I think it’ll become a staple dinner item. 🙂
I’m so glad you liked it! And thank you for letting me know! 🙂
This looks delicious! What did you serve it with? Is it filling enough for a whole meal? Trying to plan my dinners this week….. 😉
It is filling, but I served it with some chickpea cutlets. If I served just the risotto, my husband would fuss about it not being a complete meal! 🙂
Yum! I can’t wait to try this! And I don’t mind one bit that the kids (well, one kid in particular) won’t know there are veggies in it!
(Love that first photo–very nice!)
Cheater risotto? You know my style. 😉
Your blog is now officially one of the highlights of my day. My daughter and I made your flourless carrot cake cookies yesterday, and we love them!
Thank you, Jamie. That is so nice to hear.
This looks wonderful. I love risotto, but with the RA in my hands I can’t bear the stirring. This looks like it would be a great option particularly since it is made with brown rice (and I have 4 bags in my pantry to use!). It also looks like one the kids would happily eat….
Yes, this is so much easier than traditional risotto!
My daughter Vera absolutely loves mushroom risotto and is going through a phase were that, and tomato sauce with pasta and chicken is all she wants to eat. I’ve been trying to creat some additional dishes which she might like and this might be the one. 🙂 I’m a least going to give it a try, and if she doesn´t like it I will just have to eat it all up myself…
Unfortunately Meghan is going through a similar stage. I so hope it ends soon! My husband and I didn’t have any problem eating this up, though. 🙂
LOVE the addition of the carrot in the risotto!!!!!!!!! ahhh the color is perfection! <3
Yum! I love risotto. I usually make mine pretty plain with just onion and garlic and fresh grated Parmesan. I haven’t had it in so long. This looks so tasty! I love the idea, and I bet it would work with other veggies too. Adding this to my to make list, haha. Oh, we made your crunchy quinoa this morning. It kind of reminds me of sesame snaps. So good! I can’t wait to try it on something.