Caramelized carrot risotto

I have to admit that when  Travelling man asked what was for dinner and I told him carrot risotto, his face did drop a little...expecting his meat and two veg ,he thought this was going to be a bit of a let down. (I didn't even tell the Teenager what we were having....best just to present I've found....). However.....this turned out to be spectacularly good -even though I say so myself - and we didn't mourn the absence of meat one little bit. This is creamy,unctuous , comforting, warming...need I go on.

2 tbsp veg oil,divided
3 tbsp butter,divided
6 medium carrots,diced small
1/2 teasp salt
1 tsp sugar
5 cups chicken stock
1/3 cup minced onion
1 1/2 cups arborio rice
1/2 cup dry white wine
1/4 cup heavy cream
3/4 cup Parmesan ,finely grated, divided
2 tbsp finely chopped flat leaf parsley,divided
1 tsp roughly chopped thyme leaves
black pepper to taste

Heat 1 tbsp oil and the same of butter in a large pan,and add the carrots, then stir until well coated. Add 1/2 cup water,salt and sugar ,cover and cook until tender,about 5 minutes. Uncover and continue to cook,stirring occasionally ,until the water evaporates and the carrots are just starting to go brown. Reserve half of the carrots. Put the other half in a blender with 1/2 cup hot water ,and whizz to a puree. Heat the remaining 1 tbsp oil and 2 tbsp butter in the same - unwashed pan, and cook the onion until translucent,about 3 minutes . Add the rice,stirring around to coat well with the butter and oil, then add the wine,and cook until that has been absorbed.Add the carrot puree and cook,stirring , until it no longer looks soupy.

Add your hot chicken stock, 1/2 cup at a time, cooking until absorbed until you add the next  quantity.This will take about 20 minutes.....very relaxing work-sitting at the stove and stirring something delicious!!.  There will be about 1 cup  stock left by the time  the rice is tender. Fold in the remaining carrots, the cream,1/4 cup Parmesan, 1 tbsp parsley and the thyme. Add to this any leftover stock if the risotto is thicker than you want it to be, and season with salt and pepper. Divide the risotto between serving plates and sprinkle with the remaining 1/2 cup Parmesan and 1 tbsp parsley.

Travelling man ended up liking it so much he took the  leftovers to work the next day for lunch. Result.