Creamy Carrot Risotto
By chef Leonhard Wenzel
Creamy risotto with grated carrot offers a gently sweet flavor that pairs perfectly with intense Parmesan. A light yet nourishing dish suitable as both a main course and an elegant side.
- 21 min
- total
- Medium
- level
3 min prep · 18 min cook
What you will need
-
Arborio Rice 100 g -
Carrot juice 250 ml -
Carrot 1 pcs -
Italian Hard Cheese 20 g
-
Butter 1 tbsp -
Shallot 1 pcs -
White Wine 30 ml
Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.
Steps to cook
-
Prepare the ingredients. Prepare all the ingredients - we will cook with them in a moment 🥕✨
-
Chop the shallot and carrot. Peel the shallot and carrot and cut them into small cubes
-
Sauté the vegetables. Sauté the shallot and carrot in a pan with a little oil over medium heat for about 2 minutes
-
Cook the risotto. Add the rice, sauté briefly, then pour in the wine and let it evaporate over medium heat, then add the carrot juice and cook over low heat for about 15 minutes, until the rice is tender
-
Finish with butter and cheese. Add the cold butter and Parmesan, do not cook any further, and stir thoroughly to create a creamy consistency
-
Serve the dish. Serve 🥕🍽️✨
Ratings and comments
Be the first to rate this meal. Reviews are added in the Goulash app and shown here read-only.
More from this category
Sandwich with Roasted Peppers, Feta and Hummus
Try this tasty sandwich combining sweet red peppers, creamy hummus and delicious feta with refreshing lettuce leaves in crispy toast bread.
Continue in the Goulash App
Scan the QR code with your phone to open this in the Goulash app, or download it below.