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