Orange carrot risotto
Instructions
In a saucepan melt 30 g butter with the olive oil, add the chopped onion and let it wilt.
Meanwhile sprung up carrots, carrots, wash, finely cut, pour in the Pan and let them cook for a few minutes.
Add the rice, let it toast for a few minutes and wet with white wine.
Once evaporated, continue cooking wetting when with a ladle of hot broth.
Eventually, remove from heat and stir the rice with the remaining butter and Parmesan.
Sprinkle with chives and serve hot.
Ingredients and dosing for 4 persons
- 350 g of rice
- 400 g of carrots
- 1/2 onion
- 1/2 cup of dry white wine
- 4 tablespoons of grated parmesan cheese
- 1 bunch of chives
- Broth
- 60 g of butter
- 2 tablespoons of olive oil
- Salt