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Risotto with Carrots and Onions
is may be one of my favorite bottom-of-the-fridge,
almost-time-to-go-shopping-again dishes. It’s particularly
good with the addition of scallions, which I almost always have
on hand growing in pots (hint: next time you use scallions from
the market, don’t just throw out the bottom root parts; plunk
them into soil in a pot and they’ll continue to grow,
providing you with a perpetual source of lovely green herb to
use when you cook). The dish still tastes good even without the
scallions – and in fact, you can probably use whatever veggies
happen to be lurking around in your fridge … peppers,
zucchini, fresh herbs.
2 medium carrots
1 small-medium onion
2 tbsp. butter/olive oil
1/3 cup white wine (optional)
1 cup short-grained rice (use Arborio if you have it)
5-6 cups water or stock, warmed
3 tbsp scallions, chopped (optional)
1. Mince the carrots and onion.
the butter or oil on low-medium in a heavy-bottomed pot (butter will
taste better and produce a creamier dish, but it is, obviously, not
nearly as healthy as olive oil). Add the onions and cook until
translucent (approx. 5 minutes).
the carrots and cook until the carrots are tender (approx. 5-7 minutes)
the rice, stirring to coat well.
5. Pour in the wine, if you’re
using it, and stir until the liquid has been absorbed. Add 1 cup of the
warmed water or stock.
frequently, adding the warmed liquid in ˝ cup increments whenever the
rice seems to have absorbed most of the liquid in the pot. You’ll want
the heat fairly low – the mixture in the pot should just barely be
bubbling. Continue cooking until the rice is cooked through; this will
take anywhere from 25 to 45 minutes.
in the scallions (if using) and cook for another minute or so. Serve,
with grated parmesan stirred in if desired.
shiitake mushrooms, zucchini and roasted red pepper
. laze . home.