Friday, 13 February 2009

Carrot and parsley risotto

This is a variation from Cranks Fast Food. I know this recipe of by heart now. Its another afterwork staple in our house.

3 tablespoons of olive oil
1 large onion, finely sliced
3 cloves of garlic, crushed
500g carrot, thickly sliced
small bunch of flat leaf parsley, roughly chopped
2 pints of vegetable stock made with 2 teaspoons of bouillon powder
350g risotto rice
salt and pepper to taste
4 tablespoons of vegetarian Parmesan (optional - omit if vegan)

Heat the oil in a wide, heavy bottomed pan. Add onions and garlic and fry until soft. Then add the carrots and saute until they begin to soften a little. Be careful not to overcook, you still want the carrots to have some bite.

Now add the rice and stir over a low heat until it becomes translucent.

Add the stock, a couple of ladlefuls at a time, stirring frequently until all the stock has been absorbed and the rice is rich and creamy. This should take 20 to 30 minutes. The carrots should be soft, but still retaining their shape.

Stir in the Parmesan if using, parsley and season with salt and pepper.

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