Add Some Colour
Cooked carrots provide a melt-in-the-mouth sweetness giving depth to any dish, and you can add herbs such as thyme or rosemary, or crushed garlic for extra flavour too.
Carrot and Lemon Thyme Risotto Recipe
This warming carrot and lemon thyme risotto is quick and easy to make. Why not make a large bowl of it and let the family dig in to this nutritious dish.
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.
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.
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.
This recipe is suitable for freezing. Spoon into freezer bags in a useable quantities then freeze for up to 1 month. Thaw completely before reheating in the microwave until piping hot.
Cooking: 20-25 minutes
Serves: 4
Fat: 12.8g Saturated Fat: 3.3g Salt: 0.59g
Ingredients (Serves 4):
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