Risotto of purple and yellow carrots

Risotto of purple and yellow carrots

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Wash the carrots and cook for 15 minutes to steam.

Meanwhile fry oil in a pan and chopped onion before. If it is soft, the rice (raw) and fry until translucent. Add as completely immerse the rice, the vegetable broth. Leave on medium heat, stirring occasionally.
When all the liquid is absorbed, pour the broth again and repeat the process until (about 3 times).

In the last cooking with remaining broth, prepare carrots. To do this, cut into small cubes. Keep mixing in two-thirds to a puree and the rest. Add the carrot puree and the dried shallots, garlic powder and vinegar and mix well. Cook over low heat for 5 minutes.

Season with salt and pepper. Add the diced carrots, stir again and serve.

  • 150g carrots purple

  • 90 gr yellow carrot

  • 100g rice (Arborio is the favorite for this type of court)

  • 50 gr onion

  • 10 grams of dried shallot

  • 5 grams of garlic powder

  • 400 grams of vegetable broth 1 tablespoon white balsamic vinegar

  • 1 tablespoon olive oil

  • Salt & pepper

Total time: Preparation + cooking time: 45 min

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