Carrot risotto with smoked salmon

Ingredients

• 3 largecarrots
• 350 mlcarrot juice
• 1 litrechicken stock
• 45 ml (3 tbsp)olive oil
• 28 g (2 tbsp)butter
• 1shallot, finely chopped
• 2 clovesgarlic, grated
• 3 sprigsthyme, leaves picked
• 450 grisotto rice (Arborio)
• 1 glasswhite wine
• 10 strandssaffron
• 1orange, zest and juice
• 250 gsmoked salmon pieces
• 42 g (3 tbsp)butter
• 40 gParmesan, grated

Instructions

1. 1

   Prepare the carrots

   Peel the carrots. Cut one into long, thin ribbons and finely grate the other two. Warm the carrot juice and chicken stock together in a saucepan.

2. 2

   Soften the aromatics

   In a large pan, gently cook the shallot, garlic and thyme in the oil and 28 g butter over very low heat. Keep them pale rather than letting them colour.

3. 3

   Toast the rice

   Stir in the risotto rice and cook briefly. Pour in the glass of wine and let it evaporate, then add the grated carrot and mix well.

4. 4

   Add the stock

   Ladle in a few spoonfuls of the warm carrot juice and stock, stirring them through the rice. Simmer over medium heat until the liquid has nearly evaporated, then add more warm liquid.

5. 5

   Cook the risotto

   Keep repeating the additions until the rice is cooked, about 15–20 minutes, and most of the liquid has been absorbed. Stir in the saffron, orange juice and zest.

6. 6

   Finish with salmon

   Fold in the smoked salmon, remaining 42 g butter and Parmesan. Taste and add pepper and salt if needed, then turn off the heat and leave the risotto to stand briefly.

7. 7

   Blanch the ribbons

   Meanwhile, blanch the carrot ribbons for 1 minute, then drain them.

8. 8

   Serve the risotto

   Spoon the risotto into deep plates and arrange the carrot ribbons on top. Serve straight away.

What is carrot risotto?

Risotto is an Italian rice dish cooked gradually with warm stock until the grains are tender and the mixture turns creamy. This version adds carrot juice and grated carrot for sweetness and colour, then finishes with saffron, orange and smoked salmon.

The balance of savoury stock, citrus and smoky fish keeps the carrot flavour from becoming too sweet. Arborio rice releases starch as it cooks, giving the dish its characteristic texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 900 calories, 31g protein, 116g carbs, 34g fat.

Most of the carbohydrates come from the risotto rice, while the salmon and Parmesan provide much of the protein. Olive oil, butter and salmon contribute most of the fat; serve with green vegetables or a salad to add freshness and balance the plate.

Choosing the key ingredients

Rice: Arborio is a short-grain risotto rice that gives a creamy result while retaining a little bite. Avoid rinsing it, as the surface starch helps thicken the dish.

Carrot juice: Using juice alongside fresh grated carrot brings colour through the rice itself. Choose a plain juice rather than one blended with other fruit or vegetables.

Salmon: Smoked salmon is salty and already cooked, so it only needs to be folded in at the end. Taste before adding any extra salt.

Keep the base gentle

Shallot and garlic: Cook them slowly in the oil and butter over very low heat. If they brown, their stronger, toasted flavour can overpower the delicate carrot and saffron.

Stock: Keep the carrot juice and chicken stock warm in a separate pan. Warm liquid helps the rice continue cooking steadily when each addition goes in.

Build the creamy texture

Small additions: Add a few ladlefuls of liquid at a time, stirring and waiting until it is nearly absorbed before adding more. The rice should simmer gently, not boil hard or sit dry against the pan.

Doneness: Start checking around 15 minutes; the recipe gives a cooking window of about 15–20 minutes. The grains should be tender but still have a slight firmness in the centre, with a loose, creamy consistency.

Finish with citrus and saffron

Saffron: Stir the strands in near the end so their aroma and colour remain noticeable. Crush them lightly between your fingers as you add them if the strands are long.

Orange: Add both zest and juice after the rice is cooked, as directed. The zest brings fragrant citrus notes, while the juice adds a gentle tang.

Serve it straight away

Carrot ribbons: Blanch them for just 1 minute so they soften slightly but remain easy to drape over the risotto. Drain well so excess water does not thin the finished dish.

On the plate: Serve in deep plates while the risotto is still creamy. A simple green salad or steamed greens make a fresh accompaniment.

Recipe notes & tips

• Warm the carrot juice and stock before adding them to the rice.
• Keep the shallot and garlic pale by using very low heat.
• Stir regularly, scraping the base of the pan as you add each portion of liquid.
• Begin checking the rice for doneness after about 15 minutes.
• Taste the finished risotto before seasoning, since smoked salmon and Parmesan are both salty.
• Serve promptly while the risotto is loose and creamy.

Variations

• Use vegetable stock: Swap the chicken stock for vegetable stock for a meat-free base, while keeping the smoked salmon.
• Add peas: Stir in a handful of peas near the end for extra sweetness and colour.
• Try lemon: Use a little lemon zest in place of the orange zest for a sharper citrus note.
• Add dill: Fold in chopped dill with the salmon for a fresh, herby finish.
• Make it vegetarian: Leave out the salmon and use vegetable stock, then add extra vegetables such as peas or mushrooms.

Common mistakes to avoid

• Browning the aromatics: Keep the heat very low so the shallot and garlic soften without colouring.
• Adding cold stock: Warm the liquid first to keep the rice cooking evenly.
• Pouring in all the liquid at once: Add it gradually so the rice can absorb it and release its starch.
• Overcooking the rice: Check from 15 minutes and stop when the grains are tender with a slight bite.
• Salting too early: Taste after adding the salmon and Parmesan before deciding whether more salt is needed.
• Boiling the carrot ribbons too long: Blanch them for 1 minute so they stay intact for serving.

How to store

For best texture, serve this risotto freshly made. Refrigerate leftovers in an airtight container for up to 2 days, then reheat gently in a pan with a splash of water or stock until piping hot; the rice will be softer than when freshly cooked.

Frequently asked questions