Grain risotto with carrots

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Soak the grain overnight in 1 litre of warm water. Peel and finely dice garlic and onions. Peel, wash and slice carrots except for 1. Clean, wash and cut spring onions into rings. Wash the herbs.

2. 2

   Pluck thyme leaves from the stalks, chop parsley finely. Pour the grain into a sieve and let it drain. Heat oil in a pot. Sauté onions until translucent, add garlic, herbs, carrots and 3/4 of the spring onions and sauté briefly. Add cereals and also fry. Season with salt and pepper. Add stock, bring to the boil and cook over medium heat for 50-60 minutes. Stir several times. In the meantime, peel the remaining carrot into very thin strips with a peeler. 15 minutes before the end of the cooking time add the remaining spring onions, wine, cream and cheese and stir in.

3. 3

   Add cereals and also fry. Season with salt and pepper. Add stock, bring to the boil and cook over medium heat for 50-60 minutes. Stir several times. In the meantime, peel the remaining carrot into very thin strips with a peeler. 15 minutes before the end of the cooking time add the remaining spring onions, wine, cream and cheese and stir in. Season the risotto with salt and pepper, serve with carrot strips and garnished with herbs as desired

4. 4

   Waiting time approx. 12 hours

Nutrition Facts

KCAL
510 kcal

CARBS
51 g

FATS
23 g

PROTEINS
17 g