This risotto might be the best I've made. With leftovers from the World's Best Carrot Soup, it can't go wrong. If you don't have leftover carrot soup, you can add 1 garlic clove and 1 carrot per serving. You can use risotto rice, baldo rice, or short grain rice in this recipe.
Ingredients
- 75 g short grain rice
- ¼ x yellow onion
- 2 x carrot
- 2 ½ dl water
- ½ x vegetable bouillon
- 1 pinch black pepper
- 1 pinch sea salt flakes
- 1 handful fresh basil
- 1 handful parmesan
Method
- Rinse the rice clean with water. To a pan, add some olive oil and minced union. Fry until glossy. Chop the carrots and place to the pot. Stir and lower the heat.
- In another pot, boil water and vegetable broth. Put rice in the pot with carrot and onion and stir. If you have a bit of dry white wine, you can use it here. 1 dl wine per serving. Top up with broth while stirring. After 15 minutes, add the leftover soup, about 2-3 dl per serving. Continue to simmer until the rice is al dente.
- Stir in grated parmesan cheese and season to taste with salt and pepper. Mince fresh basil and combine with the risotto. Feel free to top with more parmesan cheese when serving.
