Carrot Parmesan Risotto
Taken from Whats Gaby Cooking
Serves: 6
Ingredients
- 2 tbsp butter
- 1 small onion finely chopped
- 2 garlic cloves finely chopped
- 2 cups shredded carrots
- 2 cups arborio rice
- 3/4 cup dry white wine (Sauvignon Blank, Pinot Grigio/Gris, Chardonnay)
- 7 cups chicken stock
- 1 cup shredded parmesan cheese
- 3 tbsp mascarpone
- 1/3 cup chives
- black petter and salt to taste
Method
- Melt butter large heavy pan, high heat
- Add onion cook for 4-5 minutes until onion is translucent. Add garlic, stir to combine
- Add shredded carrots and cook for 1 minute more
- Add arborio rice, stir to coat with the butter. Cook for about 2 minutes until the outer edges are translucnet and the middle is still white.
- Pour white wine and deglaze the bottom of the pan. Cook until wine has evaporated.
- Add 1 cup of the chicken stock, cook until the stock has evaporated. Repeat until you've used all the stock. The rice should look like a porridge with a bit of a bite when tasted.
- Add parmesan cheese, mascarpone cheese, and chives. Stir to combine, season with salt and pepper.