Vegetarian Risotto with Fresh Carrots

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Vegetarian Risotto with Fresh Carrots

 

Ingredients

 

4 cups about vegetable stock

1 tablespoon olive oil

1/2 cup diced onions

1 1/2 cups Arborio rice

1/2 cup freshly grated Parmesan cheese

salt to taste

freshly ground black pepper

1 cup thinly sliced, fresh carrots

 

Cook:50 minutes (cooking time)

Preparation

Heat the stock in a saucepan and keep hot over low heat.

Heat the olive oil over medium heat in a separate medium-sized pot. Add the

onion and cook for 2 to 3 minutes, until the onion turns translucent.

Add the rice to the onion mixture and stir.

Turn the heat to low, add about 1 cup of the hot stock to the rice mixture, and

stir slowly until the stock is absorbed.

Continue to add the stock 1 cup at a time, stirring slowly, letting the rice

absorb the stock before adding more.

While the risotto is cooking, steam the carrot slices in boiling water for 4

minutes. Drain.

The risotto is cooked when it is creamy on the outside and slightly firm (al

dente) in the center. Stir in the Parmesan cheese and the carrot slices. Season

with salt and pepper to taste. If the risotto is too thick, add a little more

stock until it becomes creamy.

Divide the risotto into serving dishes and sprinkle with parmesan cheese.

Nutritional Analysis

Number of Servings: 6; Per ServingAmount; Calories 302; Fat 6g; Saturated Fat

2g; Protein 10g; Fiber 2g;

Carbohydrate 50g; Sodium 390 mg

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