Carrot risotto
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451An easy and tasty dish made from a few common ingredients with a lightly creamy consistency, with salty and sour capers. For example, green olives or finely chopped pickles can be used instead of capers.
recipe,photo-recipe,carrots,milled rice,Risotto,Gluten-Free
Risotto
Ingredients
Ingredients
| capers | 2 | tsp | 2 | teaspoon | |
| carrots | 10.5 | oz | 300 | grams | |
| ground black pepper | 0.25 | tsp | ¼ | teaspoon | |
| milled rice | 1.1 | lb | 500 | grams | |
| oil for frying | 4 | tbsp | 4 | tablespoon | |
| onion | 5.25 | oz | 150 | grams | |
| paprika | 3.5 | oz | 100 | grams | |
| parmesan | 5.25 | oz | 150 | grams | |
| salt | 0.5 | tsp | ½ | teaspoon | |
| water | 3.2 | cup | 750 | milliliters | |
| white wine | 6.75 | tbsp | 100 | milliliters |
Recipe
3.
Add carrots to the pan and continue frying, stirring from time to time, for approximately two minutes.
7.
water 3.2 cup (750 ml) • ground black pepper 0.25 tsp • salt 0.5 tsp
Add water to rice and add paprika. Season with pepper and salt. Cook together until the rice has absorbed most of the liquid.
10.
Simmer until the rice is soft and the consistency is lightly creamy. Alternatively, add water or season with salt.
Bon appetit!