Quick Risotto With Carrots and Feta

Total Time
Prep 10 mins
Cook 25 mins

A Moosewood recipe from the "Cooks at Home" cookbook. My toddler loves this and will eat extremely well so it is a good recipe to use if they are hitting a fussy phase. I don't bother matchsticking the carrots - I just grate them if the meal is just for us. Good quick recipe for a weeknight.

Ingredients Nutrition


  1. Bring the stock to a boil in a covered pot.
  2. Put the carrots in the stock water, lower the heat and very gently simmer.
  3. In a large wok or saucepan, saute the onions until softened but not brown.
  4. Carefully add the rice and stir genly unil the grains are thoroughly coated with oil.
  5. Add the dill.
  6. Ladle 1 cup of the carrot stock into the saucepan with the rice and stir.
  7. When it is absorbed, ladle in another cup worth.
  8. Keep stirring in the stock and carrots like this until all the stock has been absorbed and the rice is ender but al dente[15-20 minutes].
  9. When the risotto is ready, remove it from the heat and stir in the lemon juice, feta and optional parsley.
  10. Serve immediately.


Most Helpful

I thought it was ok, but my toddler loved it.

mommymakeit4u February 25, 2011

This is a nice dish. This was the first time we'd had carrots in a risotto, and it worked out well. We used dried dill; I'd like to try fresh next time b/c I didn't notice much dill flavor. We used reduced fat feta, and as a result the dish needed extra salt. It also needs a fair amount of pepper, esp if you don't use any parsley.

GreenFish December 09, 2007

I will certainly be making this again. It was so different and so good! Thanks!

JiliBean September 16, 2007

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