Quick Risotto With Carrots and Feta

Recipe by Missy Wombat
READY IN: 35mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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