Creamy Carrot Risotto with Chile Crisp

Creamy Carrot Risotto with Chile Crisp

Risotto is perfect for any occasion. Creamy carrot risotto with a spicy kick from chili crisp transforms it into an elegant dish. Chili crisp, an infused oil with chili pepper, onions, garlic, and spices, adds a peppery note, making the risotto stand out. This versatile condiment, now popular and a pantry staple, is a must-have.

Yield: 4 servings

Time: 60 minutes


  • 2 lbs (900 g) of carrots, washed and peeled
  • 1 Tbsp chili crisp or to taste
  • 1 Tbsp olive oil, if needed
  • salt and freshly ground pepper
  • 1 small onion (about 70 g), finely minced
  • 2 garlic cloves, finely minced
  • 1 tsp turmeric
  • 1/2 tsp ground coriander
  • 1 cup (240 ml) dry white wine
  • 5-6 cups (1.2-1.4 L) vegetable broth
  • 1 1/2 cups (300 g) Arborio or Carnaroli rice
  • 1 cup (100 g) grated Parmesan cheese plus more for serving
  • 1/2 cup (50 g) finely sliced scallions
  • 1/2 cup (30 g) Italian parsley, finely minced


Preheat oven to 400°F/200° C.

Place about 3/4 pounds (340 g) roughly chopped carrots in the food processor. Pulse until carrots are reduced to pieces not larger than rice grain. Set aside.

Slice remaining 1 1/4 lbs (560 g) carrots into 1/2 inch (1,3 cm) batons. Place batons in a bowl and drizzle them with 1 tablespoon chili crisp making sure that you add some of crisp oil as well some of the crunchy chili pepper bits. If you do not have enough chili oil, add one tablespoon of olive oil to the chili bits. Toss carrots well and place them on a baking sheet. Roast carrot batons until they are “al dente”, about 10-15 minutes, turning carrots halfway through.

While the carrot batons are baking, add the veggie stock to a small saucepan and keep stock just below the boiling point.

Melt 2 tablespoons butter over medium heat and add the chopped onion, garlic, turmeric and coriander. Cook until onions are starting to soften about 3-5 minutes. Add the raw carrots. Season with salt and pepper. Cook stirring often for about 2-3 minutes longer. Add the wine and cook it until almost all is evaporated. Stir rice into the carrot mix and reduce to medium heat. Add the veggie broth to the rice carrot mix by the laddleful stirring constantly until broth is almost absorbed. Repeat by adding broth again and cooking until it is absorbed and rice is cooked and creamy. Add the Parmesan cheese and remaining 2 tablespoons butter. Stir gently to combine. Adjust seasoning if necessary.

Serve risotto with the roasted carrots, scallions, parsley and Parmesan. Serve chili crisp on the side for an extra kick.

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