Italian Carrot Risotto

Nutrition

Ingredients

• Arborio Risotto Rice
• Raw Carrot - peeled
• Olive Oil
• Red Onion
• Garlic cloves
• real stock vegetable
• Parmesan Cheese Block
• Black Pepper, Ground
• Continental Parsley

Instructions

1. 1.Heat the vegetable stock in a small saucepan and keep it warm throughout cooking.
2. 2.In another saucepan, heat the olive oil over medium heat.
3. 3.Add the onion and cook for about 2 minutes until softened.
4. 4.Stir in the garlic and cook for another 30 seconds.
5. 5.Add the Arborio rice and stir for 1 minute to coat the grains.
6. 6.Pour in one ladle of the hot stock and stir until most of the liquid has been absorbed.
7. 7.Continue adding the stock gradually, stirring frequently.
8. 8.After about 10 minutes, stir in the grated carrot.
9. 9.Continue adding stock until the rice is tender and creamy.
10. 10.Remove from the heat.
11. 11.Stir in the Parmesan cheese.
12. 12.Finish with black pepper and chopped parsley before serving.