Carrot Quinoa Risotto

serves 4

1 1/2 pounds mixed carrots, 1 cup grated and reserved

2 tablespoons olive oil

2 tablespoons unsalted butter

1 small onion, finely chopped

2 cloves garlic, minced

1/4 cup dry white wine

1 cup quinoa, rinsed and dried

2 cups low sodium vegetable broth

4 tablespoons heavy cream

1/4 cup grated Parmesan cheese

salt and pepper to taste

Preheat the oven to 400 degrees. 

Cut the carrots lengthwise and diagonally (for large carrots) into 2 inch pieces. Spread over a prepared baking sheet and drizzle with olive oil. Season with salt and pepper. Roast vegetables in oven for 15-20 minutes, until browned at the edges. 

In a large saucepan, melt the butter over medium heat. Add the onions and carrots, sautéing for 5-7 minutes, until they begin to caramelize. Add the garlic and cook until it softens, about 2 minutes. 

Add wine and reduce for 4 more minutes. Stir in quinoa, combining well. Continue stirring, add broth 1/2 a cup at a time until absorbed, about 20-25 minutes. Once liquid has absorbed, turn off heat and stir in heavy cream and parmesan. 

Top with roasted carrots, finish with salt and pepper and serve immediately.