Chef Brooke Williamson

Risotto is a classic dish that every cook should have in their arsenal. Chef Brooke Williamson guides us through making her carrot risotto – if you can stir some rice, then you can make this.



  • 2 Tablespoons Extra Virgin Olive Oil
  • 4 Tablespoons Unsalted Butter, divided
  • 1 Medium Shallot, minced
  • ½ cup Carrots, minced
  • 2 cups Arborio Rice
  • ½ cup Dry White Wine
  • 1 cup Carrot Juice
  • 3 cups Chicken Broth, Hot
  • 1 cup Parmesan Cheese, grated
  • Kosher Salt, to taste


  • In a medium saucepan, heat your chicken broth until it’s hot over medium low heat. Once it’s warmed, keep it over a low flame to keep its temperature, you will add it gradually to make your risotto!
  • In a large heavy sauté pan, heat the olive oil and 2 tablespoons of butter until melted over medium heat.
  • Add the minced shallots and sauté until tender, about 2 minutes.
  • Next, add the minced carrots and rice and stir until all the grains are coated and slightly translucent, about another 2 minutes.
  • In one addition, add the white wine and stir until all of the wine has been absorbed by the rice. Add about one cup of hot broth to the rice and stir constantly until almost all of the broth has been absorbed. Repeat until all the broth is gone, and then continue on with the carrot juice.
  • Check for doneness of the rice: the rice should be al dente, with a bit of a bite to the tooth. Add more broth if needed.
  • Season with salt to taste and finish with 2 tablespoons of butter and all of the parmesan cheese, stirring in at the last moment before serving.

About the Chef

Brooke  Williamson smiling right at you

Chef Brooke Williamson

Brooke Williamson is a chef and restaurateur. In 2014, she and her husband, Nick Roberts, debuted a unique four-in-one-concept, Playa Provisions, featuring a grab-and-go marketplace, King Beach; an artisanal ice cream shop, Small Batch; a seafood dining spot, Dockside; and an intimate whiskey bar, Grain. During her day-to-day operations, she works alongside Roberts, creating new menus and running the front and back of house. Brooke’s accolades include being the youngest female chef to ever cook at the James Beard House, winning Top Chef Season 14 in Charleston, and most recently, being crowned the first winner of Food Network’s Tournament of Champions. You can find her as a recurring judge on Food Network’s Guy’s Grocery Games and BBQ Brawl. Chef Brooke is a World Chef Partner and Mission Chef who is guiding the partnership with No Kid Hungry.