Carrot Cream Risotto

Instructions

1. 1

   Peel and chop the carrots into small pieces.

2. 2

   In a pot, bring water to a boil and add the chopped carrots. Cook until they are tender.

3. 3

   Drain the carrots and blend them into a smooth puree.

4. 4

   In a large pan, melt the unsalted butter over medium heat.

5. 5

   Add the arborio rice to the pan and stir for about 2 minutes until the rice is well-coated with butter.

6. 6

   Gradually add the carrot puree to the rice, stirring constantly.

7. 7

   Continue to cook and stir, adding water as needed, until the rice is al dente.

8. 8

   Stir in the all-purpose cream, salt, and paminta. Mix well.

9. 9

   Add the lemon juice and stir to combine.

10. 10

    Serve the risotto hot, garnished with additional paminta if desired.