Carrot Risotto With Chile Crisp Recipe (2024)

This sounded interesting to me yet easy and it lived up to my expectations. It was delicious. I incorporated some grated turmeric root into the grated carrot and used a ginger and turmeric broth made by Kettle and Fire. The flavors all melded together and the roasted carrots were delicious. A winner!

Made as directed, this was excellent. The risotto on it's own is so good. Topped with the roasted carrots and a little bit of extra chili crisp I thought was great. My husband thought the additional chili crisp on top was a little too oily, maybe consider topping with just the chunky crispy bits if you think the extra oil will be too rich for you.

So good! This is our new go to risotto. Served with an arugula salad.

Great recipe! The contrast between the smoky spicy chili crisp and the sweet carrots makes this very different than other risottos I’ve cooked. Next time I’ll prep the carrots in the morning — I found that the most time consuming part.

Easy to make vegan using vegan butter and nutritional yeast instead of parmesan. Since my broth was not low sodium, I did not put any additional salt. Very tasty with a unique flavor from the chili crisp!

Chili crisps vary wildly by brand/recipe in terms of the proportion oil. Those who found the dish too oily might want to use a less oily chile crisp. ALSO note: the link in the recipe for "homemade chile crisp" is actually for chile oil-- quite different. I'm looking forward to making this, and will probably use the pressure cooker which is for sure the way to go with risotto, and am guessing it would be great with Hot Pot Queen's Wild Mushroom Chunky Chile Sauce

This is a delightful risotto! The only reason I tried this recipe was to use up my CSA carrots, and now I'm a fan, especially with the chile crisp! Made this in the instant pot with 1/4 cup white wine and 4 cups stock. Highly recommend.

I'm 59 yo and have been cooking for myself and my family for over 40 years. I have never made risotto because I thought it was beyond my skill set. I don't know where I got that idea. I had to overcome similar trepidation to make polenta, but I did that many years ago. Now I know that homemade risotto is as doable and delicious as polenta. Thank you!

This recipe tastes fantastic, and is not difficult to make. However, the only way this recipe takes 30 minutes is if you have an entire kitchen crew working to make it.

Made with some Parmesan broth. Rich enough it didn’t need more butter.

Had no idea what it took to make a risotto — had to look it up and it was more rigorous than the recipe said. Despite that, it’s amazing. Would I do it again knowing how much work it takes? It’s likely.

YUM a favorite. Prep takes ages but it’s worth the ride

This was absolutely amazing. I used a seaweed chilli crisp and it was perfectly umami. I had never made risotto and it came out flawless, I absolutely will make this again. It did take a close attention for a period of time, but it was not impossibly complex, the most important thing was having all the ingredients measured out and nearby as I was making the risotto so I didn't have to stray far from the stove once I started it.

I used about 250g of Pearl barley. Not enough for ravening hordes.

Delish! I used cranberry orange chile crisp from Trader Joe’s

Made as directed! I did a half recipe and at first I thought I had too much grated carrot, but the final result was *chef's kiss*. This will become a regular rotation in your kitchen if you decide to make it! I served it alongside Melissa's crispy mustard chicken with bread crumbs recipe- great combo!

Delicious, loved the unexpected combination of chilli crisp and parmesany risotto. Definitely takes much much longer than 30 minutes though. I didn't have enough carrots so used some sweet potatoes as well. And not enough parmesan so some nutritional yeast, but it was still very parmesany flavoured. Homemade chilli crisp made it even yummier.

where is the chile crisp recipe?

This was delicious! It took way longer than 30 minutes (mostly because of the carrot prep) but the flavors were all really good! When I make it again I'll probably experiment with a different flavor profile for the roasted carrots since the chili crisp became a bit overpowering.

Yum! I've made risotto before and found it labor intensive. This one is pretty easy, and really good. Since I was making for kids, I roasted half my carrots with only olive oil, smoked paprika, and salt & pepper... the other half with the chili crisp for the adults. I prepped all of my veggies in the morning, that way putting it together at dinner time on a weeknight wasn't overwhelming.

The idea is there but it needs more garlic! The coriander also felt like it did not quite belong.

Made this as written and it was positively delicious.

Take this to the next level by adding a squeeze of lime to the carrots. Garnish with cilantro.

Really amazingly yummy and surprising:) I added probably twice the amount of the chili crisp to the carrots, was nice and borderline spicy.Who would have thought that the humble carrot can create such a festive risotto