Carrot And Lemon Thyme Risotto
In this delightful recipe, the sweet aroma of garlic and carrots, combined with the creamy texture of Arborio rice and the fresh tang of lemon, create a cozy and satisfying dish. The risotto is cooked to perfection in a rich vegetable stock, resulting in a dish that is bursting with flavors. The final touch of grated Parmesan cheese adds a luxurious finish, making this dish truly irresistible. Serve garnished with a few sprigs of lemon thyme for a vibrant presentation.
— Constant Cookbook
Ingredients
- 1.4ltr/21/2pts hot vegetable stock made with low salt stock cube*
- 30ml/2tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 450g/1lb carrots, washed and coarsely grated
- 350g/12oz arborio rice
- zest and juice 1 lemon
- a few springs of lemon thyme or 5ml1tsp dried
- salt and freshly ground black pepper
- 50g/2oz freshly grated Parmesan cheese
- * Kallo do a very low salt vegetable stock cube
Instructions
- 1. Place the stock in a small pan and keep on a low heat. Heat the oil in large heavy-based pan, add the onions and saute for 2-3mins to soften without colouring. Add the garlic and carrots and cook for a further 2 mins.
- 2. Add the rice and stir until the grains are coated. Add a ladleful or two of the stock to the pan, stir well then gently cook until the stock has been absorbed. Repeat until all the stock has been used and the rice is nearly tender - about 20 mins
- 3. Remove from the heat, stir in the cheese and finally adjust the seasoning to taste. Serve sprinkled with a few more sprigs of thyme if liked.
Yield
Serves 4
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