I was reminded of a dish from a restaurant I worked in long ago when flipping through a recent cookbook about modern French bistros. We used to cut potatoes to the size of rice grains and cook it like risotto. The starch of the potatoes gave a very similar texture to traditional risotto. Here, carrots are cooked similarly, but you won’t get the same mouth feel until you choose to take some of the veg and broth and pureé it in a Vitamix or food processor and add it back in at the end. As I love to play with variations of peas and carrots, I include an option for adding shelled edamame. Look for frozen non-GMO organic beans, and cook them a little longer than called for. They should be tender all the way through, with a creamy texture. The recipe is great without them if you wish to keep things quick and easy.