Quick Risotto With Carrots And Feta

1. 1

   Bring the stock to a boil in a covered pot.

2. 2

   Put the carrots in the stock water, lower the heat and very gently simmer.

3. 3

   In a large wok or saucepan, saute the onions until softened but not brown.

4. 4

   Carefully add the rice and stir genly unil the grains are thoroughly coated with oil.

5. 5

   Add the dill.

6. 6

   Ladle 1 cup of the carrot stock into the saucepan with the rice and stir.

7. 7

   When it is absorbed, ladle in another cup worth.

8. 8

   Keep stirring in the stock and carrots like this until all the stock has been absorbed and the rice is ender but al dente[15-20 minutes].

9. 9

   When the risotto is ready, remove it from the heat and stir in the lemon juice, feta and optional parsley.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.