Creado con IA
Carrot Risotto
30 min Media
Ingredientes
4 Raciones
- olive oil1 tbsp
- small onion, finely chopped1 small
- Arborio rice1 cup
- white wine1/2 cup
- vegetable stock, warm4 cups
- grated carrots1 cup
- grated Parmesan cheese1/2 cup
- Saltto taste
- pepperto taste
- Fresh parsley for garnish
Preparación
- 1
Heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté until translucent, about 2-3 minutes.
- 2
Stir in the Arborio rice and cook for 1-2 minutes until the rice is well-coated with oil and has a slightly translucent edge.
- 3
Pour in the white wine and stir continuously until the wine is fully absorbed by the rice.
- 4
Add a ladle of warm vegetable stock to the rice and stir continuously. Once the stock is absorbed, add another ladle of stock. Continue this process, stirring often, until the rice is creamy and just tender, about 18-20 minutes.
- 5
Halfway through the cooking process, stir in the grated carrots. Continue adding stock and stirring as before.
- 6
Once the rice is cooked to your preference, remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
- 7
Serve the risotto garnished with fresh parsley. Enjoy your Carrot Risotto!
