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The Fault in Our Stars – Dragon Carrot Risotto

February 10, 2016 by afeastofstarlight@gmail.com

The Fault in our Stars: Dragon Carrot Risotto Recipe

The Fault in our Stars: Dragon Carrot Risotto


The food was so good that with each passing course, our conversation devolved further into fragmented celebrations of its deliciousness: “I want this dragon carrot risotto to become a person so I can take it to Las Vegas and marry it.

THE FAULT IN OUR STARS


The Fault in our Stars: Oranjee Menu

The Fault in our Stars: Oranjee Menu

The Fault in our Stars: Dragon Carrot Risotto

The Fault in our Stars: Dragon Carrot Risotto

We didn’t get to see all the dishes from Gus and Hazel’s dinner at Oranjee but we did get to see this dragon carrot risotto. I’ve never heard of it before this story but after some research I found that they sell dragon carrots at a few of my local grocery stores. Dragon carrots have a bright red/purple exterior and an orange center.  The taste is quite sweet but it’s the color that really caught my eye. The purple hue fades when cooked so they end up looking like orange carrots but it turned the rice into a beautiful shade of purple. If you don’t like the color of the rice, simply cook the carrots separately.

The Fault in our Stars: Dragon Carrot Risotto Recipe
Feast of Starlight

The Fault in Our Stars - Dragon Carrot Risotto

A recipe for dragon carrot risotto inspired by the movie and book, The Fault in Our Stars by John Green.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Servings: 3 -4
Ingredients Method

Ingredients
  

  • 2 tbsp - unsalted butter
  • 1 tbsp - olive oil
  • 2 - shallots small dice (1/4")
  • 1 1/2 - dragon carrots small dice (1/4"), or less if your carrots are larger
  • 6 oz / 175g / 1 cup - arborio rice
  • 4 oz / 114g / 1/2 cup - white wine
  • 5 cups - vegetable broth
  • 1/4 cup - grated parmesan and more for garnish
  • micro greens for garnish optional

Method
 

  1. In a saucepan, add the butter and oil over medium heat. Once hot, add the diced shallots and cook until soft.
  2. Bring your vegetable broth to a simmer and set aside. Keep warm.
  3. Add the carrots and rice. Stir and toast the rice for 4-5 minutes. Add the wine and stir constantly until the rice has absorbed most of the liquid.
  4. Add 3/4 cup of the broth to the rice and stir constantly until most of the broth has been absorbed. To achieve a creamier consistency, constantly stir your rice as if you're drawing small circles around your pan.
  5. Continue adding the broth until the rice is tender but still has a slight bite. This will take approximately 10-15 minutes.
  6. Once the rice is cooked, add the grated parmesan cheese and stir to combine. Season with salt and pepper and serve.
  7. Garnish with a bit more cheese and microgreens, if you like.

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Filed Under: Feast, Movies, recipe Tagged With: Feast, John Green, Oranjee, Risotto, The Fault in our Stars

Previous Post: « The Fault in our Stars – Lavender infused White Asparagus
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