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Caramelized Carrot Risotto




Source of Recipe


Marla


List of Ingredients




Caramelized Carrot Risotto


1 teaspoon cornstarch
1 to 1 1/4 cups homemade or canned low-sodium store-bought chicken stock
3 tablespoons pure maple syrup
2 tablespoons unsalted butter
1 1/2 cups finely diced carrots
1/2 cup finely peeled, diced baking potatoes
1/2 teaspoon ground cinnamon
1 tablespoon balsamic vinegar
Fine sea salt and freshly ground black pepper

Recipe




In a small bowl, add cornstarch and 1 tablespoon chicken stock.

Stir until well combined; set aside.

Add maple syrup to a medium saucepan, and bring to a boil over medium-high heat; reduce heat to simmer.

Cook until large bubbles cover the bottom of the pan, about 2 minutes, swirling pan occasionally.

Add 1 tablespoon of butter to the saucepan and swirl pan until butter is melted.

Stir in carrots, potatoes, and cinnamon.

Cook, stirring, until vegetables are sizzling and well coated with syrup, about 1 minute.

Stir in 1/2 cup chicken stock, raise heat to a simmer, and cook, stirring often, until stock has reduced but not yet fully evaporated, about 7 minutes.

Stir in vinegar and cook, stirring constantly, another 2 minutes.

Add about half of the remaining chicken stock, and stir 1 minute.

Continue to add small amounts of stock and stir until carrots are cooked but have a slight resistance to them They should not be mushy.

Season with salt and pepper and stir in remaining tablespoon butter.

Add cornstarch mixture, return pan to a simmer, and continue stirring until slightly thickened.

Serve immediately.

Makes 2 cups, serves 4 as a side