Carrot Risotto
Source of Recipe
About.com
List of Ingredients
Makes 4 servings.
1 Tbsp unsalted butter or olive oil
1/2 cup finely chopped onion
2 small carrots, finely shredded
1 cup Arborio rice or any short-grain rice
1/4 cup sherry or vegetable broth
4 cups chicken broth, heated
2 Tbsp grated Parmesan cheese (fresh is best)
Freshly ground pepperRecipe
Heat oil in a small Dutch oven or large, heavy saucepan, over medium-high heat. Sauté onion and carrots, stirring often with a wooden spoon, until the carrots are soft and dry, about 10 minutes.
Stir in the rice and cook 1 minute. Add the sherry or vegetable broth and cook 1 to 2 minutes, or until the liquid has almost entirely evaporated.
Add the hot chicken broth, 1/2 cup at a time, stirring until the broth is almost entirely absorbed before making the next addition. Reduce the heat to medium if necessary, to keep the vegetables from browning.
After about 20 minutes, when the rice is al dente (to a firm state) and the spoon makes a clear path through the risotto, stir in the cheese. Season to taste with freshly ground pepper and serve immediately.
Sodium Alert: This recipe is not recommended for those who are on sodium-restricted meal plans.
Nutritional Information (per serving): 197 Cal; 4 g Total Fat; 33 g Carb; 1 mg Cholesterol; 743 mg Sodium; 5 g Protein.
Dietary Exchanges: 2 Starch/Bread; 1/2 Veg; 1/2 Fat
|
Â
Â
Â
|
member logon
