Caramelized carrot rosemary pancetta risotto


Based on this recipe:

After pulling off this risotto recipe, I'm confident that I'll be cooking risotto more often.

The recipe was mainly an inspiration to caramelize the carrots - I didn't purée any of them, or really follow the rest of the recipe. The flavour of the caramelized carrots really spread through the dish - rosemary was the other note that came through.

Make sure you caramelize the carrots - I had put in a bit too much butter & oil and the carrots sweated out some liquid, so I had to spoon some of it out to get the carrots to brown. Reserve that liquid and add it later, it was deliciously sweet & carrot-y.

The pancetta was very mild in flavour. The more pronounced smokiness of guanciale could have worked, but it would also have competed with the carrots. What was excellent from the pancetta was the fat, which added to the creamy consistency, as well as adding some nice toothsome texture.

I used Better Than Bouillon vegetable stock paste, which worked well (and in general is my favourite prepared stock base).

I briefly considered working in some of the other cheeses we had (eg a mild and creamy blue cheese) but was glad I stuck with 'just' a cup or so of grated Parmesan.

Rosemary Tomato Soup


cup chopped onions


cup finely chopped celery


tablespoon olive oil


ounces cans of canned tomatoes


ounces can of coconut milk


cube chicken bouillon


cup water


stalk of fresh rosemary


tablespoon brown sugar



edit Preparation

Step 1

Pour olive oil in a large soup pot and saute onions and celery until onions become translucent.

Step 2

Pour in tomatoes and coconut milk, dissolve the chicken bouillon cube in the cup of water and add it as well. Bring to a boil, then turn down heat.

Step 3

Add the stalk of rosemary and let simmer for 30 - 45 minutes.

Step 4

Remove the rosemary stalk and use a hand blender to puree the soup.

Step 5

Add the brown sugar and salt and pepper to taste.

edit About Rosemary Tomato Soup

This was a very on-the-spot made up recipe. I was thinking that the stalk of rosemary would add some rosemary flavour, but I ended up simmering it quite a long time, so the resulting soup was

If you substituted vegetable stock for the chicken stock, this would actually be a vegan recipe.

I was configuring servers and it simmered a LOT longer than 30 minutes.