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.

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.

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

absolutely delicious, but definitely takes longer than 30 min. don’t rush tha risotto!

Be careful with saltiness levels

Was okay, not my favorite risotto for the effort. Maybe with asparagus or another green veg on top and just carrots in the rice itself.

This is absolutely delicious and I will be making again. I didn’t have a full 1 1/2 cups parm, and I added orange zest / juice as well as some cilantro, but otherwise made as is. It would be great served with fish, but makes a great vegetarian main on its own.

Made as directed, just added a bit of oil to the roasted carrots. Delicious.

I didn’t love this as much as other commenters did. The 2 tbs of chili crisp (maybe chili crisps vary in their heat level?) overwhelmed the more subtle savoriness I associate with risotto. So next time I’d try one tbs. I also thought the ingredient suggestion for 2.25 lbs of carrots was a little odd, seeing as how carrots often come in 2 lb bags. I used 2 lbs and found the recipe carroty enough.

I made this last night pretty much as written (except I used about a cup less broth and made it in my instapot). My husband and I loved it. I had never used chile crisp before and although the jar I purchased was pricey (momof*cku 11$) it added the right amount of spice and unique flair to go with the sweetness of the carrot and now that I know about this condiment it might become a staple in my kitchen. Thanks NYT.

Surprise hit! Was looking for carrot recipes after a glut of carrots in last week's winter share. Made the risotto as written, and eyeballed a version of the chili crisp ingredients from the linked recipe for the roasted carrots (I'm sure those would be better with the real thing). The quantity of stock was accurate for my taste.