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Carrot Risotto

Carrot Risotto is a perfect spring side dish filled with leeks, shallots, and colored carrots! It would be a perfect addition to a spring brunch or dinner.

Carrot Risotto

Risotto might sound intimidating, but don’t let it scare you!  Risotto is one of my favorite dishes to make and, while it requires a little bit of hands on stirring, it’s my favorite excuse to pour a glass of wine and just enjoy the cooking process.

I’ve made many kinds of risotto over the years, and they are all special in their own way.  This Carrot Risotto is perfect for the springtime and would be an amazing Easter brunch side dish.  

Carrot Risotto

Ingredients in Carrot Risotto

Colored Carrots - semi-optional but super pretty and they get roasted for topping the risotto!

Leeks - I love the flavor in leeks and it shines in this risotto.

Shallots - for that slightly sweet, delicate flavor.

Carrots - again, can be colored, but I used regular orange carrots in the risotto.

Garlic - always.

Arborio Rice - ideal for risotto.

White Wine - risotto is a great reason to open a bottle!

Chicken Broth - can also use vegetable broth, if you want this dish vegetarian.

Parmesan Cheese - YUM!

Chives - so pretty and perfect to finish it off.

Carrot Risotto

How to Make Carrot Risotto

This dish starts by drizzling some olive oil onto colored carrots and placing them in the oven to roast.  These carrots are for serving, and make this dish look oh-so-pretty! I served them whole on the side, as I thought they were really pretty that way.  If you’re serving this to a large group, you can chop them into big chunks and serve them on top.  

While the carrots are roasting, you’ll make the actual risotto.  It starts with sauteeing leeks, shallots, diced carrots, and garlic.  I used regular orange carrots in the risotto, but you can use more colored carrots, if you want!  After the vegetables are softened, the arborio rice is added, along with some white wine to deglaze the pan.  I always use whatever white wine I have open (risotto is a great excuse to open a bottle of wine!), which is usually something like Pinot Grigio or Sauvignon Blanc.  You can really use whatever wine you like or if you don’t want to open a bottle, you can use white cooking wine.  

Carrot Risotto

This is the part when things get more hands on.  You will add warm chicken broth to the risotto in about 1 cup increments, stirring and waiting until the rice has absorbed each addition before adding more.  Like I said, it’s not hard but you have to be next to the stove most of the time.

At the end, a generous portion of Parmesan cheese is stirred in, making this risotto super creamy and delicious.  Topped off with some fresh chives and those roasted carrots, this Carrot Risotto is absolutely divine!  

Like this recipe? Check these out, too:

Easy Mushroom Risotto

Pear and Gorgonzola Risotto

Butternut Squash Risotto with Crispy Pancetta

Leek and Pancetta Risotto

Carrot Risotto

Carrot Risotto

Print Pin Rate
Servings: 6 servings
Calories: 334kcal


  • 5-6 colored carrots
  • 3 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 large leek white and light green part halved and then cut into half moon slices
  • 1 large shallot sliced
  • 3 large carrots diced
  • 2 cloves garlic minced
  • 1 cup Arborio rice
  • ½ cup white wine
  • 4 cups chicken broth
  • 1 cup shredded Parmesan cheese
  • Chives chopped, for topping


  • Preheat the oven to 425 degrees F.
  • Place the colored carrots onto a baking sheet and drizzle 2 tablespoons of olive oil over them.
  • Place them in the oven and roast for 25-30 minutes, until softened and slightly golden.
  • Meanwhile, add the chicken broth to a saucepan over medium heat.
  • Add the remaining 1 tablespoon of olive oil and butter to a large skillet over medium-high heat.
  • Add the leek, shallots, and carrots, and cook for about 10 minutes, stirring occasionally, until the vegetables are softened.
  • Add the garlic and cook another minute.
  • Add the rice and stir in with the vegetables, and cook for about a minute.
  • Add the wine to deglaze the pan and stir in well until absorbed.
  • Add the chicken broth, 1 cup at a time, letting the rice absorb each addition before adding the next cup.
  • Once all of the broth has been added and absorbed, stir in the Parmesan cheese.
  • Serve topped with the roasted carrots* and chives.  Enjoy!
  • Note: *You can chop the roasted carrots into larger chunks or serve them whole. 


Calories: 334kcal | Carbohydrates: 39g | Protein: 10g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 902mg | Potassium: 481mg | Fiber: 4g | Sugar: 5g | Vitamin A: 14023IU | Vitamin C: 18mg | Calcium: 246mg | Iron: 3mg
Tried this recipe?Mention @greensnchocolate to let me know!
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