Cereal-carrot risotto

Name: Cereal-carrot risotto
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Garlic cloves; 2 medium-sized onions; 500 g Carrots; 1 collar Spring onions; 7-10 Tbsp fresh or dried thyme; 1/4 collar Parsley; 250 g 7-Corn-Equilinia (Rice-Cereal; 7-10 Tbsp mixture); 2-3 TABLESPOONS Olive oil; 2-3 TEASPOONS Vegetable broth; 100 g Whipped cream; 50 g grated parmesan cheese; 7-10 Tbsp Salt; 7-10 Tbsp black pepper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Garlic cloves
2 medium-sized onions
500 g Carrots
1 collar Spring onions
7-10 Tbsp fresh or dried thyme
1/4 collar Parsley
250 g 7-Corn-Equilinia (Rice-Cereal
7-10 Tbsp mixture)
2-3 TABLESPOONS Olive oil
2-3 TEASPOONS Vegetable broth
100 g Whipped cream
50 g grated parmesan cheese
7-10 Tbsp Salt
7-10 Tbsp black pepper

Directions

1
Peel and finely dice the garlic and onions. Peel, wash and slice the carrots, possibly up to 1. Clean, wash and cut spring onions into rings. Wash and chop the herbs
2
Rinse grain cold. Heat the oil in a pot. Brown onions and garlic in it. Briefly sauté the cereals, spring onions and carrots. Stir in about 700 ml water, stock and herbs. Bring to the boil, cover and cook over low heat for about 20 minutes
3
Stir in cream and cheese. Season to taste with salt and pepper. Cut the rest of the carrot into long fine strips, e.g. with a peeler. Garnish the risotto with it