Risotto with Carrots and Breadcrumbs

Name: Risotto with Carrots and Breadcrumbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Rice S. Andrea 1 ½ cup; Carrots 2.3 cups; Garlic 3 cloves; Shallot 1; White wine 0.3 cup; Vegetable broth to taste; Rosemary 3 sprigs; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Stale bread 2 oz; Sweet Paprika ¾ tsp; Extra virgin olive oil to taste; Pecorino cheese (to be grated) 1.75 oz; Extra virgin olive oil to taste

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Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 30 min
Serving: 4

PRESENTATION

Carrot risotto is one of those dishes that takes everyday ingredients and turns them into something surprisingly creamy and flavorful. And look, in Northern Italy, they really know how to make a good creamy risotto. This version? Mixes in pureed carrots for that hint of sweet earthiness. Carrot risotto gets even more interesting with a pinch of paprika, giving it a spicy kick. Pecorino cheese—really important here—adds a robust and rustic edge. And it's way better than the usual parmesan.

Thing is, what really makes this dish pop is the crunchy breadcrumb topping. You get a contrast between the smooth rice and the crispy bits of homemade breadcrumbs toasted just right. It's comforting but keeps things interesting at the table. Really, really tasty.

Different parts of Northern Italy have their own ways of jazzing up risotto. But this combo of carrot puree, Pecorino, and those golden breadcrumbs? Feels classic and a little fresh. Easy risotto recipe for weeknights when you want something a step up from basic rice dishes. Arborio rice is the go-to here. I mean, it holds up and gets that special moist and tender texture.

Plus, the toasted breadcrumb topping brings a satisfying crunch to every bite. And the paprika? Adds a spicy note that sneaks up on you—in a good way. Compared to a plain vegetarian risotto, this one has layers: sweet carrot flavor, salty Pecorino, and a crispy finish. It is often served with a simple salad or just enjoyed on its own. The flavors are so, so satisfying.

You get a meal that’s homey and just a little bit special—no question. Reminds you how Italian home cooking can turn simple ingredients like carrot risotto and breadcrumbs into something really memorable. Plus, it's a dish that brings a touch of Northern Italy to your kitchen. Makes everyday meals feel a bit more exciting and rich with tradition.

INGREDIENTS

Rice 1 ½ cup (320 g) - S. Andrea

Carrots 2.3 cups (250 g)

Garlic 3 cloves

Shallot 1

White wine 0.3 cup (80 g)

Vegetable broth to taste

Rosemary 3 sprigs

Extra virgin olive oil to taste

Fine salt to taste

Black pepper to taste

For the Breadcrumbs: Stale bread 2 oz (60 g); Sweet Paprika ¾ tsp; Extra virgin olive oil to taste

For Creaming: Pecorino cheese 1.75 oz (50 g) - (to be grated); Extra virgin olive oil to taste

Preparation

How to prepare Risotto with Carrots and Breadcrumbs

To prepare the carrot risotto with breadcrumbs, start by peeling the carrots and cutting them into thin slices 1. Clean and finely chop the shallot 2 and rosemary 3.

In a saucepan, pour a dash of oil, add the shallot and peeled garlic cloves 4, and let them stew over low heat 5. Then add the carrots 6.

Season with the chopped rosemary 7. Salt and pepper the carrots 8 and cook for about 10 minutes, adding one or two ladlefuls of broth 9. Remove the garlic at the end of cooking.

Transfer the carrots to a tall glass 10 and blend with an immersion blender 11 until a creamy consistency is achieved 12. If necessary, add a little more broth.

In the same saucepan where you cooked the carrots, heat a dash of oil and toast the rice 13. Deglaze with the white wine 14. Once the wine has evaporated, pour in the carrot cream 15.

Now continue cooking the rice for about 15-20 minutes, adding more broth as needed 16. Meanwhile, prepare the breadcrumbs: chop the stale bread in a mixer to obtain coarse crumbs. In a pan, pour a drizzle of oil, the bread crumbs 17, and the paprika 18.

Toast the breadcrumbs until golden and set aside 19. When the rice is cooked 20, turn off the heat and cream with the Pecorino cheese 21.

Add a dash of oil 22 and mix well, then adjust with salt and pepper. Garnish the dishes with the toasted bread 23. The carrot risotto with breadcrumbs is ready to be served 34!

Storage

We recommend consuming the carrot risotto with breadcrumbs immediately. If there are leftovers, you can store them in the refrigerator for a couple of days and then make a sautéed rice or gratin rice in the oven. Freezing is not recommended.