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    Wednesday, July 14, 2010

    Orange Coloured Carrot Risotto

    Carrots are at their peak, beautifully coloured and with a lovely flavour.
    We are eating food from the Freezer and I got some lamb stew out.
    I didn't want to go to the shops, so I used what I had in the pantry and fridge.

    Risotto, to accompany the Stew.
    That'll be nice.
    So I turned the carrots in a lovely puree.
    Very simple I saw Gary, Judge on Master Chef Australia do this in a Master Class.

    Just grate your carrot as many as you like no measurements needed here
    Melt a big knob of butter in a pot
    Add the grated carrot mix well to coat with the butter
    Season with salt and pepper
    Add about 2 tbs of hot water
    Let simmer, lid on for about 10 minutes
    Into the food processor

    Set aside

    Start the risotto
    In one pot have 2 cups of chicken stock on a simmer
    In a large saute pan
    Add 2 tbs olive oil
    Add 1 onion finely chopped
    Cook to soften
    Add 1 cup rice
    Mix well to coat rice with the oniony mixture
    Add 100 mls white wine
    Stir well and let wine evaporate

    Start adding the hot chicken stock a ladleful at a time

    Keep stirring and when the liquid has been absorbed
    Add another ladle full
    Keep on stirring and absorbing till the rice is done.
    It should be firm, but not chalky in the middle
    Should take about 15- 20 minutes
    Add 3 tbs of carrot puree

    Stir well and serve
    A serving of the stew on the side
    Dinner is served

    4 comments:

    daphne said...

    what a healthy version of risotto-esp with all the carrots- great source of carotene hey!

    So Simple said...

    And pretty too

    Gastronomy Gal said...

    oh this looks lovely- I can't be bothered making risotto but looks like you did a great job!

    katiez said...

    Of all the things I've put into risotto I've never used carrots! What a shame... this looks very pretty indeed. And I love carrots!