Purple Halloween carrot risotto with carrot chips

Level of difficulty
medium
Ingredients for 2 people
500 g Halloween carrots
1 onion
2 tbsp olive oil
100 ml white wine
150 g risotto rice
500 ml vegetable stock
40 g grated Parmesan cheese
Salt and pepper
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First, peel the Halloween carrots and trim off the ends. Slice a single carrot into thin slices for the carrot chips. Mix these carrot slices together with 1 tbsp olive oil, salt and pepper in a bowl and place on a baking tray lined with baking paper. Make sure the carrot slices do not stick to each other. Bake the carrot slices for about 30 to 40 minutes at 150 °C (conventional oven) until crispy. Open the oven door every now and then to allow any moisture to escape.

 

In the meantime, prepare the risotto. To do this, cut the remaining carrots into thin slices with a knife. Peel and finely chop the onion.

 

Heat the olive oil in a saucepan and sauté the onion until translucent. Add the carrots and cook for 2 minutes. Add the risotto rice and fry briefly. Deglaze with the white wine and reduce the heat.

 

Now gradually add the vegetable stock over a medium heat. Keep the rice covered with a little vegetable stock and add more vegetable stock as soon as the liquid has been absorbed. Keep stirring regularly. After about 20 minutes, the rice should be cooked and the risotto should have a creamy consistency.

 

Finally, fold the Parmesan into the risotto, season with pepper and serve sprinkled with the carrot chips.


Bon appétit!