Ingredients

For the carrot purée:

• 2 1/2 quarts water
• 1 tablespoon kosher salt
• 12 ounces carrots (about 4 to 5 medium), peeled and cut into 1/2-inch dice

For the broth:

• 1 1/2 pounds carrots, cut into large chunks
• 1 medium celery stalk, coarsely chopped
• 1 medium yellow onion, coarsely chopped
• 3 medium garlic cloves, smashed
• 1 fresh thyme sprig
• 1 bay leaf

For the risotto:

• 1/4 cup olive oil
• 1 medium yellow onion, finely chopped
• 3 medium garlic cloves, minced
• 1 teaspoon finely chopped fresh thyme
• Freshly ground black pepper
• 2 cups short-grain rice, such as Arborio or Carnaroli
• 1 teaspoon kosher salt, plus more for seasoning
• 1/2 cup dry white wine
• 12 ounces carrots (about 4 to 5 medium), peeled and shredded on the large holes of a box grater
• 1/4 cup grated Parmesan cheese (grated on the small holes of a box grater), plus more for serving
• 3 tablespoons unsalted butter
• 1 to 2 tablespoons freshly squeezed lemon juice

Description

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