Carrot Risotto


30m
Preparation/cooking time: ca. 30m

Servings
For 4 people


Nutritional Information

Contains 431 Kcal, 8g Protein, 66g Carbohydrates, 15g Fat


Ingredients

  • 3 spring onions, incl. green parts
  • 400 g bunch of carrots
  • 300 g risotto rice (e.g. San Andrea)
  • 40 g butter
  • 8 dl vegetable bouillon
  • 3 tbsp. Sbrinz cheese
  • salt and pepper to taste
  • 2 dl white wine

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Instructions

  • Chop the onion finely. Slice the green part into rings and set aside. Cut the carrots into small wedges. Sauté the onions in the warm butter, add the rice and cook for approx. 2 minutes, stirring, until the rice is translucent. Add the wine and reduce completely. Add the carrots. Stirring frequently, add the bouillon a little at a time so that the rice is always barely covered with liquid. Simmer approx. 20 minutes until the rice is creamy and al dente. Stir in the butter, cheese and the green part of the onions and season. Garnish with carrot greens.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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