Carrot, Ginger, and Clam Risotto

Name: Carrot, Ginger, and Clam Risotto
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 4
Ingredients: Carnaroli rice 1 ½ cup; Carrots grated 1 ¾ cup; Clams 2.2 lbs; Fresh ginger for the clams 2 tsp; Vegetable broth to taste; Shallot 1; Extra virgin olive oil to taste; Butter 1 tbsp; Fine salt to taste; Parsley 1 tuft; Black pepper to taste; Chives to taste; Garlic 2 cloves; Fresh ginger ½ tsp

it es

434

Calories per serving

Gluten Free

Energy Kcal 434
Carbohydrates g 71.9
of which sugars g 5.9
Protein g 12.8
Fats g 10.6
of which saturated fat g 2.43
Fiber g 3.3
Cholesterol mg 38
Sodium mg 226

Difficulty: Easy
Prep time: 60 min
Cook time: 40 min
Serving: 4
Cost: Average

PRESENTATION

Golden color and creamy texture make carrot risotto a DELICIOUS favorite for regular family dinners or when company is coming. Blending all the comfort of classic risotto with an extra boost from carrots, ginger, and clams, this carrot risotto brings a beautiful look to the table while packing layers of flavor into every bite. A rich, almost velvety consistency means each spoonful feels satisfying and real—kids often go back for seconds, while adults enjoy the depth that only a clam risotto brings. Adding ginger makes it pop with a nice little zing and the orange color just looks good alongside other Mediterranean dishes (always a plus when you want everything to seem a bit more special). Serving this at family gatherings never fails...the mix of seafood risotto ideas with garden fresh carrots is something everyone, even fussy eaters, usually enjoys. Even picky eaters seem to like the soft texture mixed with those bold flavors—few dishes balance comfort and excitement quite like this.

Busy families like that this easy risotto recipe is pretty adaptable—works great for weeknight meals, or for dressing up when friends come over. Swap out toppings or sides as you wish: fresh herbs for crunch, lemon for a bright note, or just a sprinkle of black pepper gives enough variety that nobody gets bored. Good for cool days when you want something a little bit heartier (since the rice is so fluffy and filling), but honestly, it fits summer too because it doesn't feel heavy. Home cooks really appreciate reliable results here—the color, the aroma, the hit of ginger, and that buttery, great mouthfeel all add up to another reason to try this ginger risotto whenever you want your table to look extra nice. A simple green salad on the side or a loaf of bread turns it into the main event. Everyday cooks stick with it because it’s easy to serve, easy to customize, and kids as well as adults ask for leftovers. All together, this makes carrot risotto, ginger risotto, and clam risotto the kind of good dinner idea that turns regular nights into a little celebration—perfectly delicious for home cooks who want easy success and lots of smiles.

How to prepare Carrot, Ginger, and Clam Risotto

To prepare the carrot, ginger, and clam risotto, first prepare the ginger oil by lightly heating two tablespoons of extra virgin olive oil with 10 grams (0.35 oz) of cleaned and thinly sliced ginger. Let it sit for a day before straining it. Then, open the clams. Pour them into a pan (after they have been well purged) with a clove of garlic and a parsley stem without leaves 1, cover the pan with a lid 2 until the clams open 3.

Then shell the clams, keeping some with the shell 4 for the final decoration and strain their water. Finely chop the shallot, gently sauté it 5 with a drizzle of ginger oil and add the carrots 6.

Toast the rice in a separate pot 7, and when it's ready, add it to the carrots 8, moistening everything as needed with the vegetable broth 9 mixed with the clam water, salt, and pepper.

At halfway through cooking, add a pinch of grated ginger 10 to the rice, and a few minutes before it's done, add the shelled clams 11, then salt, pepper, add a knob of butter 12 and let it rest. Meanwhile, heat the clams with the shell that you set aside, also adding a few tablespoons of broth. Season with a pinch of chopped parsley and a bit of chives. Serve the carrot, ginger, and clam risotto hot, and decorate it by placing the clams with shells on top of the risotto.