Creado con IA
Carrot Cream Risotto
45 min 351 kcal por ración Media
Ingredientes
4 Raciones
- carrots400 g
- arborio rice200 g
- unsalted butter30 g
- salt1 tsp
- paminta0,5 tsp
- all-purpose cream150 ml
- lemon juice1 tbsp
Preparación
- 1
Peel and chop the carrots into small pieces.
- 2
In a pot, bring water to a boil and add the chopped carrots. Cook until they are tender.
- 3
Drain the carrots and blend them into a smooth puree.
- 4
In a large pan, melt the unsalted butter over medium heat.
- 5
Add the arborio rice to the pan and stir for about 2 minutes until the rice is well-coated with butter.
- 6
Gradually add the carrot puree to the rice, stirring constantly.
- 7
Continue to cook and stir, adding water as needed, until the rice is al dente.
- 8
Stir in the all-purpose cream, salt, and paminta. Mix well.
- 9
Add the lemon juice and stir to combine.
- 10
