Directions:
- Heat 1 tbsp. oil and 1 tbsp. 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 tsp. 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 brown, a few minutes more. Reserve half of the carrots. In a blender, purée 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 purée 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 tbsp. for garnish), mascarpone, 1/4 cup parmesan, 1 tbsp. 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 remaining 1/2 cup parmesan, remaining 1 tbsp. parsley, and reserved carrots. Serve immediately.
- Note: Nutritional analysis is per serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2559.31 Kcal (10715 kJ) | ||
| Calories from fat | 919.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 102.19g | 157% | |
|---|---|---|---|
| Cholesterol | 193.17mg | 64% | |
| Sodium | 4948.59mg | 206% | |
| Potassium | 2426.32mg | 52% | |
| Total Carbs | 296.35g | 99% | |
| Sugars | 24.45g | 98% | |
| Dietary Fiber | 15.89g | 64% | |
| Protein | 59.17g | 118% | |
| Vitamin C | 32mg | 53% | |
| Vitamin A | 4.1mg | 136% | |
| Iron | 0.8mg | 4% | |
| Calcium | 763.7mg | 76% | |
| Amount Per 100 g | |||
| Calories | 112.86 Kcal (473 kJ) | ||
| Calories from fat | 40.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.51g | 157% | |
|---|---|---|---|
| Cholesterol | 8.52mg | 64% | |
| Sodium | 218.22mg | 206% | |
| Potassium | 106.99mg | 52% | |
| Total Carbs | 13.07g | 99% | |
| Sugars | 1.08g | 98% | |
| Dietary Fiber | 0.7g | 64% | |
| Protein | 2.61g | 118% | |
| Vitamin C | 1.4mg | 53% | |
| Vitamin A | 0.2mg | 136% | |
| Calcium | 33.7mg | 76% | |
* 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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