Oriental-Style Carrot Risotto With Raisins
I came up with this after trying several variations of Indian carrot rice which I absolutely loved. Cooking time includes 1 hour resting time. The rice will be just warm when ready to serve. If you want it hot, gently reheat a little, but be careful not to burn it. Great with chicken and vegetables.
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INGREDIENTS
Nutrition- 3⁄8
- 1 1⁄4cups chicken broth
- 4
- 1
- 1⁄8cup raisins
- 1⁄3stick cinnamon
- 2tablespoons olive oil
DIRECTIONS
- Sauté shallot and carrots in olive oil until the shallots are translucent.
- Add rice, raisins and cinnamon stick.
- Sauté until rice is translucent.
- Add broth, bring to a slow boil, cover and boil for about 35 minutes on low heat.
- Turn off heat, let stand for about 1 hour before serving. Depending on the broth it may be necessary to add some salt to taste before serving.