Spring Risotto
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g carrot (s)
- 1 bunch spring onion (s)
- 1 clove garlic
- 3 tablespoon olive oil
- 275 g short rain rice (Aborio or rice puddin)
- 750 ml vegetable stock
- 100 ml carrot juice
- salt and pepper
- 150 g peanuts
Print Recipe
Pin Recipe Instructions
- Wash, peel and quarter the carrots lengthways and cut into pieces approx. 4 cm long. Wash and clean the spring onions and cut into rings about 1/2 cm wide. Peel and finely chop garlic.
- Heat oil in a pot. Add the garlic with the carrots and cook for about 5 minutes. Add the spring onions to the carrots and cook for about 3 minutes. Sprinkle in the rice and cook until it is translucent. Pour 1 cup of broth and allow the liquid to evaporate while stirring. Mix the rest of the broth with the carrot juice. When the liquid has evaporated, add the broth again. There should always be enough liquid in the pot to just cover the rice. After about 20 minutes, all of the liquid should have almost boiled away. Finally, add peanuts to the rice. Season with salt and pepper and serve.
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