Carrot and Mancego Risotto with Brown Butter and Sriacha Cream Sauce

I love the sweet carrots, tangy manchego cheese and the spice from the sauce. The brown butter gives it a little

4
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
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...
See the full directions on my site
Nutritions

Calories
1125

Sodium
957mg
39% DV

Fat
67g
103% DV

Protein
33g
67% DV

Carbs
88g
30% DV

Fiber
12g
50% DV