Carrot Risotto


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 ⭑


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).

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