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Caramelised carrot and mushroom risotto

A quick and tasty midweek meal that will fill hungry tummies and warm the soul.
Prep Time15 mins
Cook Time20 mins
Author: Cathy Deionno


  • 3 tablespoons good quality olive oil
  • 3 tablespoons of butter
  • 1 tablespoon brown sugar
  • 1 packet of Just Veg carrot sticks cut in small dice
  • 1 onion finely chopped
  • 2 cloves garlic thinly sliced
  • 2 red chillies finely chopped
  • 1/2 cup dry white wine
  • 2 cups arborio rice
  • 1/2 cup swiss brown mushrooms
  • 3 sprigs fresh thyme
  • salt and pepper
  • 1 litre chicken stock kept
  • 1/4 cup of cream
  • 1/4 cup pecorino cheese
  • toasted just veg carrot shred for garnish


  • Heat butter in a heavy Pan add sugar and stir until dissolved, add carrots and cook for 5 minutes until caramelized but still firm set aside.  
  • Add oil to pan, brown the onion garlic and chilli until transparent.
  • Add all the rice and coat until golden brown. 
  • Add mushrooms and cook for further 5 minutes continue stirring so rice does not stick.
  • Add wine and cook until evaporated. 
  • Add hot stock a ladle full at a time and continue to stir. Keep adding stock until all used and rice is cooked. 
  • Season eith salt and pepper and thyme, pour in the cream, stir then turn off heat and let stand for 5 minutes .
  • Add the cheese and adjust seasoning.
  • Sprinkle with toasted carrot shred and extra pecorino.
  • To toast the carrot shred:  spray with olive oil spray and grill under a hot grill until crunchy and toasted.


My nana taught me to make risotto when I was a young girl. Over the years I have experimented with different flavours and this is my family's favourite