Creamy Risotto with Carrots and Parmesan
Risotto • Italian
Description
Creamy risotto with carrots and parmesan
Ingredients
- Chicken Broth 10 fl oz
- Carrot 10 fl oz
- Butter 0 oz
- Onion ½ head
- Coarse Salt to taste
- Ground Black Pepper to taste
- Long-Grain Rice 10 fl oz
- Chopped Sage Leaves 0 oz
- Grated Pecorino Pepato Cheese 0 oz
- Dry White Wine 0 fl oz
Step-by-Step Guide
Step 1
In a saucepan, bring the broth, carrot juice, and 720 ml of water to a boil.
Step 2
Meanwhile, melt 15 g of butter in a saucepan over medium heat. Sauté the finely chopped onion until soft, about 5 minutes. Add 5 g of salt and 1.25 g of pepper.
Step 3
Add the rice to the saucepan and sauté over medium heat for about 3 minutes until translucent. Pour in the wine and let it evaporate for about 2 minutes.
Step 4
Pour in 120 ml of the broth mixture and let it evaporate completely. Cook, adding broth, until the rice is al dente, about 25–30 minutes.
Step 5
Stir in the butter and Parmesan. Season with salt and pepper, and sprinkle with parsley.
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