Carrot Risotto


Can you believe it's Monday? Again?? 

We had an unplanned playdate and a spontaneous dinner at a restaurant on Saturday and lived off leftovers on Sunday, so I didn't feel I had the time or pressure to go groceries shopping. 



So in about an hour hubs would be coming home for lunch, and I had - nothing?

Quick! 

Pasta? 

"Not again…"

I could make fish sticks! I always have fish sticks in the freezer. And fish calls for rice. It was an unusual foggy morning considering we are supposed to be in the middle of our summer vacation. Fog = fall = risotto! right? 

This is what I whipped up:



Ingredients:

1 cup risotto rice (200 - 225g)
2.5 cups diced carrots (300g) - works with other veggies, too (peas, broccoli, asparagus)
2-3 tbsp olive oil
2 tbsp parsley
salt, pepper to taste
4.25 cups vegetable broth (1liter)

grated parmigiano cheese


Directions:

Heat oil in a large skillet over high heat. Add carrots and parsley. 


Sauté and stir until the moisture evaporates. Season with salt and pepper.


Pour in rice and stir until rice is coated with olive oil.


Reduce heat to medium-high.

Set kitchen timer to 20 minutes

Carefully pour in about a cup of veggie stock. Be prepared for a lot of steam!


Stir until liquid is completely absorbed by the rice.


Pour in the second cup of broth and stir until mixture comes to a simmer. Again, stir until liquid is absorbed, add the next cup of stock. By the time your alarm is going off, all the broth should be absorbed, and the rice is smooth and "creamy".

You are ready to serve!


Carrot risotto with fish sticks - beats frozen pizza on the health scale, right? Tastes yummy, too! I hope you'll give this a try and let me know how you liked it!