Carrot risotto

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Carrot risotto

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Ingredients

4 cups of arborio rice
7 tablespoons olive oil
4 cups of carrots grated
1 tbsp. Peppercorns
2 medium sized onions chopped
8 cups of vegetable broth
1 cup of Kefalograviera cheese
1 tbsp. butter
Sea salt
Freshly ground pepper
FOR THE FINISH
carrot pieces
Table grapes cut in half
  • Medium

Ingredients

  • FOR THE FINISH

Directions

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Carrot risotto

A risotto balsam

Can a risotto become a food beneficial to our body? The answer is yes when in fact its ingredients are carrot, onion, olive oil, peppers and kefalograviera then it is a complete food.

It is a dish that goes well with the vegetarian diet and for fasting periods it is a must. We then remove the butter and the kefalograviera and use only olive oil.

It is made very easily and with humble ingredients of the povera kitchen.

My friend Chrysoula, in her wonderful hotel, usually offers it to me for dinner because she knows that I like it very much.

Carrot risotto

By Chrysoula Papalexi, Hotel Ganimides, Galaxidi

Steps

1
Done

We put the rice in a colander and rinse it under the tap, until the water comes out clean.

2
Done

We drain it very well.

3
Done
6 minutes

We heat the olive oil in a saucepan and sauté the carrots and peppercorns for 3 minutes, while stirring. We add the onion and sauté for a few more seconds. We stir constantly for 2 to 3 minutes, add the chicken broth and add salt and pepper.

4
Done

Once it boils, we lower the temperature and simmer in a covered pot until it absorbs the chicken broth.

5
Done
2 minutes

In the last 2 minutes we add the butter and stir.

6
Done

We remove the pan from the heat, add the kefalograviera cheese and stir. We cover it with a clean kitchen towel and close the lid.

7
Done
8 minutes

We leave it for 8 minutes and serve.

8
Done

We put pieces of carrot and grapes on top of the risotto.

TDriver

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Kontosouvli pork
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Lemon Tart
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Kontosouvli pork

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