Root Vegetable Risotto with Carrot Butter

Chuck Hughes
Recipe courtesy Chuck Hughes
Show: Chuck's Day Off Episode: The Veg Suppliers

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Average Rating:

Total Reviews: 3

Showing 1-3 of 3

Sort by:

Newest
  • on March 16, 2013

    Flag

    This veg risotto was delicious. I couldn't find all the vegetables in the recipe, so I diced some red potatoes and served it with brown rice. It was a big hit.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 01, 2011

    Flag

    I have to confess...I did not make the risotto. Instead I made the carrot butter and Chuck was right, its OUT OF THIS WORLD! I served it with sausage and apple palmiers as my Thanksgiving appetizer and people were practically licking the bowl.
    It will be wonderful drizzled on fish as well.
    Only piece of advice is to watch the carrot juice closely. Mine boiled over the first time...my bad. Thanks, Chuck!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on November 19, 2011

    Flag

    The veg risotto was delicious! Couldn't find salsify root, sub'd four carrots instead and one sweet potato. Made last night for my vegan sisnlaw and left out the butter and kept the grated parm on side for all other guests. Fantastic!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

MasterChef Canada

Get Cooking Channel on your TV.