Caramelized Carrot Risotto

• 3 tablespoons olive oil
• 2 tablespoons salted butter
• 8 carrots medium
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 5 cups chicken broth
• 1 onion medium, minced
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine sauvignon blanc or pinot grigiot
• 1/4 cup cheese marscapone
• 1/4 cup shredded Parmesan cheese finely
• 1 teaspoon chopped fresh thyme roughly, optional
• 1/8 teaspoon black pepper

1. Preheat oven to 375 degrees. Slice carrots in half lengthwise and toss with 1 tablespoon oil. Lay carrots flat on baking sheet and lightly sprinkle with sugar. Roast in oven 20 minutes or until fork slides through easily. Set aside 4 carrot halves and place the rest in a food processor. Blend until smooth (you may have to have to add a tablespoon of water for a smoother consistency).
2. Heat remaining oil and butter over medium heat in a medium cast iron pot; add onion and cook until translucent, about 3 minutes. Add rice, stirring with a wooden spoon to coat rice with oil, 1 minute. Add wine and cook, stirring, until wine evaporates. Add carrot puree and stir until blended.
3. Add 1/2 cup hot broth, stirring often, until rice absorbs most of the liquid. Repeat process, adding 1/2 cup broth at a time and stirring often till each addition is absorbed before adding the next, until rice is al dente (about 20 minutes; at least 1 cup broth will remain).
4. Fold in mascarpone, 1/4 cup parmesan and the thyme. Add up to 1 cup broth (1/4 cup at a time) to loosen the risotto. Season with salt and pepper to taste.
5. Sprinkle each bowl of risotto with parmesan and reserved carrots. Serve immediately.

olive oil, butter, carrots, sugar, salt, chicken broth, onion, arborio rice, white wine sauvignon blanc, cheese marscapone, parmesan cheese, thyme, black pepper

Taken from www.yummly.com/recipe/Caramelized-Carrot-Risotto-1214945 (may not work)