Carrot & Parsnip Risotto


Learn how to make this easy carrot and parsnip risotto recipe from the Kenmore in-house Chef Kari Karch.

preparation

preparation Time
0 mins

cook Time
0 mins

servings
2

calories
976 per serving

ingredients

  • 1 tablespoons olive oil
  • 1/2 medium onion, diced
  • 1/2 teaspoons kosher salt
  • 1 cup grated carrot
  • 1 cup grated parsnip
  • 3 garlic cloves, minced
  • 2 sprigs thyme
  • 1/2 teaspoons salt
  • 1/2 teaspoons black pepper
  • 2 cup orzo pasta
  • 1/2 cup white wine
  • 1 tablespoons chicken base
  • 2 cup chicken stock
  • 2 cup water
  • 3 tablespoons heavy cream
  • 1/4 cup grated Grana Padano cheese
  • 1/4 cup grated Parmesano-Reggiano cheese
  • 1 teaspoons truffle oil

directions

In a large Dutch oven, heat oil over medium heat. Add onions and salt. Cook for 3 minutes. Add in carrots, parsnip, and garlic, and thyme. Cook for 5 minutes. Season. Add in orzo and toss to coat with oil. Pour in white wine and reduce till almost dry. In a separate sauce pot, heat the chicken stock, water, and chicken base. Ladle in 8oz at a time and stir until liquid is completely reduced. Repeat steps with stock until orzo is cooked through and stock is reduced for the final time. This process should take around 12 minutes. Add in heavy cream and cheeses. Remove off heat and serve. Drizzle truffle oil on each serving and serve with extra cheese if desired.

recipe by

Kari K.


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Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.

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