Quick Risotto With Carrots And Feta
A moosewood recipe from the cooks at home" cookbook. My toddler loves this and will eat extremely well so it is a good recipe to use if they are hitting a fussy phase. I don't bother matchsticking the carrots - i just grate them if the meal is just for us. Good quick recipe for a weeknight."
Steps
Bring the stock to a boil in a covered pot.
Put the carrots in the stock water , lower the heat and very gently simmer.
In a large wok or saucepan , saute the onions until softened but not brown.
Carefully add the rice and stir genly unil the grains are thoroughly coated with oil.
Add the dill.
Ladle 1 cup of the carrot stock into the saucepan with the rice and stir.
When it is absorbed , ladle in another cup worth.
Keep stirring in the stock and carrots like this until all the stock has been absorbed and the rice is ender but al dente[15-20 minutes].
When the risotto is ready , remove it from the heat and stir in the lemon juice , feta and optional parsley.
Serve immediately.
Ingredients
vegetable stock, carrots, onion, olive oil, arborio rice, dried dill, lemon, juice of, feta, parsley