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today's special |  Risotto with Carrots and Onions

This 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)
45min-1 hour

serves 3-4

1. Mince the carrots and onion.
2. Heat 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).
3. Add the carrots and cook until the carrots are tender (approx. 5-7 minutes)
4. Add 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.
6. Stir 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.
7. Stir in the scallions (if using) and cook for another minute or so. Serve, with grated parmesan stirred in if desired.


related recipes: 
risotto with shiitake mushrooms, zucchini and roasted red pepper 

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