Carrot Risotto

Ingredients:

1 cup Arborio rice

4 cups vegetable or chicken stock

2 carrots, grated

1 onion, finely diced

3 cloves garlic, minced

Parmesan cheese (optional) ⭑

Olive oil ⭑


Method:

Heat oil in a large pot or pan over a medium heat. Add garlic, onions and carrot then stir until fragrant. Add 1 cup of Arborio rice followed by 1 cup of stock. Add 1 cup of stock at a time. Add the next cup of stock once the previous cup has been mostly absorbed. Frequently stir for 20 minutes or until cooked. Stir through parmesan cheese near the end or garnish on top (if using).


75 views0 comments

Recent Posts

See All

Protein, Greek or Coconut yoghurt with fresh, frozen or canned fruit Brown rice crackers with hummus 70% or above dark chocolate Bliss balls Veggie sticks i.e. cucumber, carrot, celery etc. with hummu