Root Vegetable Risotto with Carrot Butter

Even meat lovers will love Chuck Hughes' mouth-watering vegetarian dish made with roasted mushrooms, root vegetable risotto and carrot butter.
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  • Level: Easy
  • Total: 3 hr 10 min
  • Prep: 55 min
  • Cook: 2 hr 15 min
  • Yield: 4 servings
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Carrot Butter: 

8 to 10 large carrots

1 teaspoon/5ml cornstarch, diluted in water

1 cup/250ml butter, melted

Salt and freshly ground black pepper


4 cups/1liter vegetable stock, store-bought or homemade, recipe follows

3 tablespoons/45ml olive oil

2 cups/500ml peeled and diced celeriac

2 cups/500ml peeled and diced parsley roots

2 cups/500ml peeled and diced parsnips

2 cups/500ml peeled and diced salsify

2 shallots, finely chopped

1/4 cup/60ml butter

1 cup/250ml grated Parmigiano-Reggiano

1/4 cup chopped fresh chives

1/4 cup chopped fresh parsley

Salt and freshly ground black pepper


3 tablespoons/45ml olive oil

12 to 16 King Eryngii mushrooms (also called French horn mushrooms)

1 teaspoon/5ml steak spice

Micro herbs, for garnish

Vegetable Stock:

2 tablespoons/30ml olive oil

6 carrots, chopped

4 celery ribs with leaves, separated and roughly chopped

2 heads garlic, cloves separated and crushed

2 onions, quartered

2 parsley roots with leaves, separated and chopped

1 large leek, roughly chopped

1/4 cup/60ml ketchup

1 tablespoon/15ml whole black peppercorns


  1. For the carrot butter: Juice the carrots using a juicer (you should have 4 cups/1liter). If you don't have a juicer you can use store-bought carrot juice.
  2. Bring the carrot juice to a simmer in a small saucepan. Cook over low heat until reduced to 1 cup (250 ml), about 45 minutes. Add the diluted cornstarch. Slowly add the melted butter, using a hand mixer or whisk to incorporate it. Season with salt and pepper. 
  3. For the risotto: Heat the vegetable stock in a saucepan. 
  4. In a large skillet, heat the oil and saute the celeriac, parsley roots, parsnips, salsify and shallots. Add vegetable stock, one ladle at a time, stirring constantly with a wooden spoon and cooking until almost all the liquid has been absorbed before adding more. Continue cooking and adding stock until the vegetables are cooked but still al dente, about 25 minutes. Stir in the butter, Parmigiano-Reggiano, chives and parsley. Season with salt and pepper. Keep warm. 
  5. Preheat the oven to 400 degrees F (200 degrees C). 
  6. For the mushrooms: Heat the oil in a skillet over medium-high heat. Saute the mushrooms until golden brown. Season with steak spice. Transfer the skillet to the oven and roast the mushrooms for 5 minutes. 
  7. To serve, divide the vegetable risotto among dishes and top with the mushrooms. Drizzle with carrot butter and garnish with micro herbs.

Vegetable Stock:

  1. Heat the oil in a large stockpot over medium heat. Lower the heat and add the carrots, celery, garlic, onions, parsley roots and leeks. Cook until the vegetables are slightly colored, about 5 minutes. Stir in the ketchup, peppercorns, celery leaves and parsley leaves. Add enough water to cover. Bring to a boil, then lower the heat and simmer for 30 to 45 minutes (it's important not to cook it for too long). Strain, cool and refrigerate until ready to use.
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