Carrot Risotto
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 35 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 tablespoon olive oil
- 1 small onion (s), chopped
- 1 small red pepper (s), finely diced
- 3 small carrots, cleaned, diced into small pieces
- 120 g rice puddin
- 400 ml water
- 1 ½ teaspoon vegetable stock powder
- 2 tablespoon tomato paste, concentrated 3 times
- 2 tablespoon cheese, grated (e.g. Parmesan, Mozarella or Gouda)
- some parsley, chopped, alternatively crème fraîche or cottage cheese
Print Recipe
Pin Recipe Instructions
- Heat the olive oil strongly, briefly fry the onions, bell peppers and carrots. Add the rice and deglaze with water. Stir in the stock powder and tomato paste. Turn down the temperature and let everything simmer for about 30 minutes with the lid open and stirring occasionally (also depends on the size of the diced vegetables).
- It is best to let the taste test decide whether the dish is ready. The rice must be cooked to be creamy and soft. Take the saucepan off the stove and stir in the cheese.
- Sprinkle with parsley for the adults - children usually don`t like the green that much. A spoonful of crème fraîche or cottage cheese on top is also very tasty.
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