Quick Risotto With Carrots and Feta

"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."
photo by Missy Wombat photo by Missy Wombat
photo by Missy Wombat
photo by Missy Wombat photo by Missy Wombat
Ready In:




  • Bring the stock to a boil in a covered pot.
  • Put the carrots in the stock water, lower the heat and very gently simmer.
  • In a large wok or saucepan, saute the onions until softened but not brown.
  • Carefully add the rice and stir genly unil the grains are thoroughly coated with oil.
  • Add the dill.
  • Ladle 1 cup of the carrot stock into the saucepan with the rice and stir.
  • When it is absorbed, ladle in another cup worth.
  • 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].
  • When the risotto is ready, remove it from the heat and stir in the lemon juice, feta and optional parsley.
  • Serve immediately.

Questions & Replies

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  1. mommymakeit4u
    I thought it was ok, but my toddler loved it.
  2. GreenFish
    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.
  3. JiliBean
    I will certainly be making this again. It was so different and so good! Thanks!
  4. Rasmus Pedersen
    Made this the other day and thought it was absolutely great. I only had basmati rice so it got a bit more "mushy" than I had imagined, but I really loved the taste. I used a can of cubed feta cheese in water, this might have caused it to taste a bit more salty. I will try to get the right rice and a fresh block of feta for my next go on this.
  5. death_by_parsnip
    This is one of my favorite Moosewood recipes! I make this whenever I have a bunch of leftover carrots on hand and it never disappoints. It turns out well with regular white rice.


I'm an ex-pat NZer living in the tropical Top End of Australia. Which makes it a perfect place to make homemade bread and summer recipes all year around. I experiment on my 3 kids who have grown up trying new Zaar recipes every other day and they are thriving. I'm the lacto-ovo vegetarian in the family and somehow I got roped in to become a Forum Host here at Zaar. So check out the Vegetarian and Vegan Forum http://www.recipezaar.com/bb/viewforum.zsp?f=43 and feel free to join in whether you are a fully fledged vegan or someone who needs to cater for a vegetarian and has no idea where to start. Every year I try to do something a bit different to push the envelope a little bit. In 2005 I learned how to sail a dinghy; 2006's grand passion is mosaics. Check out my blog! Between raising three children, working almost fulltime and trying to pursue my hobbies...let's say that my time management skills have greatly improved over the years! I am also very interested in living a sustainable lifestyle. Essentially I'm finding that I'm getting back to the country lifestyle I enjoyed in my childhood even though these days I live in themiddle of suburbia. To this end I have started gardening although I am a total gardening virgin when it comes to gardening in a tropical climate. I also have a cookbook with a number of recipes you can make from scratch. Living clean and green is good for you AND cheaper!
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