Vegetarian Carrots and Herbs Risotto

Recipe

Total Time: 45 min

Servings: 8

Ingredients
2 cups arborio rice
2 cups carrots, peeled and chopped
1 cup red onion, chopped
1/4 basil leaves, chopped
2 tbsp dill, chopped
2 cups Parmesan cheese, grated
2 tbsp extra virgin olive oil
4 cups veggie broth
1/2 tsp freshly ground black pepper
1 tsp salt
2 tbsp butter

Steps

Onions

1. Place carrots in a saucepan and cover with water. Bring to a boil and cook until tender. Drain and set aside

2. Put oil in a Dutch oven over medium heat. When it's hot, add the onions and cook, stirring occasionally, until they soften

Herbs

3. In the meantime, boil broth and 2 cups of water in a separate saucepan. Turn to low heat and keep warm

4. Place rice, salt and pepper in the Dutch oven. Stir for a couple of minutes

5. Begin adding broth and water mix to the rice, 1 cup at a time. When the liquid is almost evaporated, add one more cup and keep stirring. Do this for about 20-30 minutes, until the rice is tender. The final mixture should be neither soupy nor dry

6. Stir in carrots, dill, basil, butter and cheese

7. Thoroughly mix and serve

Serve with 

Fresh Tomato Soup (To be published March 23 2013)

Tarragon Chicken Breasts (To be published March 23 2013)

Blue Cheese and Apple Salad (To be published March 23 2013)