I’ve enjoyed cooking for a long time, but since I started blogging about it I’ve been experimenting and trying new things much more often than before. One of the big drivers of this is that other bloggers inspire me. One of the blogs that I get a lot of inspiration from is 35aweek.com. She posts a lot of things that sound and look delicious that I’ve never cooked before. One of those dishes was Roasted carrot & thyme risotto. Carrots are one of those vegetables that are healthy, cheap, and readily available, but can be a bit boring. So I liked the idea of using it for risotto, also because it was listed as a substitute for pumpkin. I’ve made pumpkin risotto before, but pumpkin is often a bit bland, more expensive and more work. Here’s my version.
For 2 servings
450 grams (1 pound) carrots
130 grams (2/3 cup) risotto rice such as arborio
500 ml (2 cups) home-made vegetable stock or home-made chicken stock
1 glass (100 ml) dry white wine
1 Tbsp olive oil
3 Tbsp butter
salt and freshly ground black pepper
2 Tbsp fresh thyme leaves
1 small onion, minced
4 Tbsp freshly grated parmigiano
Heat the stock and keep it simmering but not boiling.
Taste the rice for doneness and adjust seasoning with salt and freshly ground black pepper.