Our Favourite Carrot and Parmesan Risotto

For the last couple of weeks I’ve managed to post a ‘family friendly’ recipe on my blog every Friday. Today we’re having  a Carrot and Parmesan Risotto for tea, which we love. Although we try to eat as much veg as possible, sometimes it is easier to keep things very simple with little ones. Ever since we helped my mum pick the carrots she had grown in her garden, my kids have been super keen to eat them, so we now eat carrot risotto at least once a week. It could be worse, I suppose.

I add a little bit of butter in with my olive oil before coating the rice and carrots,  as it really brings out the flavour of carrots. You could add chopped onion, garlic and celery, but we prefer just using carrots chopped up into little pieces. The carrots will cook with the rice so they’ll be nice and soft by the time it is all ready. Don’t forget to use hot stock too, I keep a small pan of stock simmering next to my risotto pan and then just keep pouring a ladleful at a time until all the stock is absorbed. At the end, stir in another knob of butter and plenty of freshly grated Parmesan cheese.   To make a vegetarian version, of course, you can use vegetable stock and a vegetarian cheese instead.


Carrot and Parmesan Risotto
Prep time
Cook time
Total time
Serves: 4
  • 2 tablespoon Olive Oil
  • 50 g Butter
  • 8 medium Carrots
  • 400 g Risotto Rice
  • 1 l Chicken or Vegetable Stock
  • 100 g Parmesan Cheese
  1. Make up your chicken or vegatble stock in a pan with boiling water, leave it on a low heat to simmer.
  2. Add the olive oil and 25g of the butter to a second pan and heat until melted. Add your chopped carrots and rice and sitr until all the grains are coated with olive oil and butter.
  3. Add a ladleful of the hot stock to the pan, stir until it is absorbed. Keep doing this until all the stock is used up, stirring every now and again to make sure the rice doesn't stick, but not over-stirring otherwise the rice will turn mushy. The risotto should cook on a low-medium heat. If you run out of stock and the risotto is a little dry or the rice is still hard, top it up with stock or hot water.
  4. Once the carrots and the rice are cooked (around twenty minutes) take the risotto off the heat and add the remaining 25g of butter and most of the Parmesan cheese, leaving a little bit for the top of each portion.
  5. For adults, season with a little salt and pepper at the table.

I’m also sending this recipe across to the lovely Niamh of Eat Like a Girl, who is judging a Christmas Carrot Competiton on behalf of Love the Garden. Their competition is open until 21st December 2011, so if you have any carrot recipes you’d like to share, send them across too!


And, of course, to Simple and in Season here on Fabulicious Food!

I’m also linking this up to Mediocre Mums’ Slow Cooker Sunday – to cook in a slow cooker, add all the ingredients and set to low for 3-4 hours.



Wishing you all a lovely weekend.


  1. Beatrice says

    Thanks Ren for the recipe. I found it with the link from your meli melo recipe as I had missed that one.
    I cooked it for dinner today and that was delicious! My daughter who rarely says any compliments about food except for desserts couldn’t help saying “Mummy it tastes yummy!” 😉

    • Ren says

      Thank you so much Shu Han. Yes, kids can be so hard to please that’s why keeping it simple is good. Our drawers are full of plastic plates and cutlery, one day it will all be fine polished silver :-)

    • Ren says

      Hi Mark, I think you are right, the sweetness helps too. I’ve just spotted your lovely recipe, will have to make it for Christmas nibbles. Have a great weekend.