Carrot and Manchego Risotto with Brown Butter and Sriracha Cream Sauce

By Erika on August 22nd, 2013 / / No Comments

Carrot and Manchego Risotto

I love a great risotto and this recipe came to me in the middle of the night- I love the sweet carrots, tangy manchego cheese and the spice from the sauce. The brown butter gives it a little warmth. This Carrot and Manchego Risotto is so wonderful as a starter, main or side dish- so versatile!

Carrot and Manchego Risotto with Brown Butter and Sriracha Cream Sauce

Carrot and Manchego Risotto with Brown Butter and Sriracha Cream Sauce


  • Ingredients:
  • For the risotto:
  • 2 cups carrots, halved and cut into 1 inch pieces
  • 1 teaspoon olive oil, for brushing
  • 1 tablespoon vegetable oil
  • 2 tbsp butter
  • 1 shallot, diced
  • 2 cloves garlic, chopped
  • 4 cups chicken stock
  • 1 1/2 cups Arborio rice
  • 1 1/3 cups dry white wine
  • 1/2 cup manchego cheese, grated
  • 2 tbsp brown butter (heat butter and whisk until nicely browned- don't burn!)
  • 2 rosemary sprigs, chopped
  • 6 sage leaves, chopped
  • sea salt to taste
  • white pepper to taste
  • For the Siracha cream sauce:
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 1 1/2 teaspoons sriracha
  • 1 teaspoon fresh lemon juice


  1. Make the risotto:
  2. Place carrots on a baking sheet and brush with olive oil. Bake at 350F for about 20 minutes, or until tender. Remove from oven and pulse them in a food processor a few times (not too much, you want the carrots to be small chunks- not a paste).
  3. In a medium-sized saucepan, sauté the shallot in butter and vegetable oil, then add garlic and stir. In a separate saucepan, heat the chicken stock until it's HOT, turn heat down. Add in the arborio rice to the shallot and garlic mixture and stir to coat. Add the white wine and stir to coat again. When wine is incorporated, it's time to add the stock. Add chicken stock 1 cup at a time and stir until it's fully incorporated. Repeat until the risotto is the desired consistency (you may not use all the stock). Rice should be al dente'. Add carrots, manchego,brown butter, rosemary, sage, sea salt, and white pepper and stir.
  4. Make the Siracha cream sauce:
  5. In a saucepan, bring the heavy cream to a boil, then reduce to about half. Add in the Siracha and let the mixture thicken. When thick, add the sour cream and squeeze in the lemon juice, stir to combine. Serve a small amount over the risotto (it's spicy, be careful!)


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