Guilty weeknight risotto

How to Make

1. 1

   Cut the top and bottom of the carrots. You do not have to peel it unless it is covered in dirt. Cut into two centimeter wide circles Add the carrots to a baking tray with parchment paper and cover it in oil, and a sprinkle og salt and pepper. Bake in the oven on 220 degrees celsius until golden (about 25 minutes).

2. 2

   Peel a broccoli stalk. Cut into small cubes or grate it on a grater using the largest holes. Do the same with what you may have of onion, celery and another carrot. Brown the vegetables in oil in a casserolle or pan with high sides on medium heat for five minutes.

3. 3

   Meanwhile, cook half a liter of water on the side that you will mix with a cube of bouillon in a casserolle or measuring cup. If the bouillon cube is hard, it might be easier to break it up before hand or cut into small chunks using a knife before adding it to the water.

4. 4

   Add the risotto rice to the vegetables cooking in the pan and cook on medium heat for a few minutes until it starts to become translucent.

5. 5

   Fill a ladle with the bouillon broth and att the the pan to cook the rice and vegetables. You should add enough liquid to barely cover the rice, but not so much that it is swimming in broth. Stir for a few minutes until the liquid has reduced a little, before adding another ladle of broth. Continue reducing the liquid and adding more laddles until the risotto rice is nearly cooked. Then you may add a few handfulls of spinach, frozen peas and mini broccoli florets.

6. 6

   If preferred, toast some pistachio or other nuts in a dry pan until lightly browned. Then finely chop.

7. 7

   Turn of the stove when the rice is fully cooked and the bouillon broth is reduced to a thick starchy sauce. Stir inn preferred amount of grated parmesan cheese. Add chopped herbs, a squeeze of lemon and pistachio nuts. Serve on a plate with the baked carrot circles on top.

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