Risotto Rissoles With Carrot Sauce Recipe

Name: Risotto Rissoles With Carrot Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 85 g butter; 1 None onion, peeled and finely chopped; 300 g button mushrooms, thinly sliced; 300 g risotto rice; 125 ml dry white wine; 900 ml hot vegetable stock; 100 g Parmesan, grated; 750 g young carrots, halved lengthways and cut into diagonal pieces; 30 g plain flour; 250 ml semi-skimmed milk; 30 g fresh flat-leaf parsley, little reserved for garnish, remainder chopped

Servings: persons

85 g butter
1 None onion, peeled and finely chopped
300 g button mushrooms, thinly sliced
300 g risotto rice
125 ml dry white wine
900 ml hot vegetable stock
100 g Parmesan, grated
750 g young carrots, halved lengthways and cut into diagonal pieces
30 g plain flour
250 ml semi-skimmed milk
30 g fresh flat-leaf parsley, little reserved for garnish, remainder chopped

1
Melt 2 tbsp butter in a saucepan and saute the onion and mushrooms until browned. Add the rice and saute for 1 min. Add the wine and 2 1/2 cups stock, bring to a boil, cover and cook on a low heat for 20 mins. Stir in the Parmesan, remove from the heat, cover and allow to stand for 30 mins.
2
Place the carrots and remaining stock in a saucepan and cook for 12 mins. Drain, reserving the stock, and set aside.
3
Melt 2 tbsp butter in a saucepan, add the flour and cook for 2 mins. Pour in the milk and 1 cup carrot stock, stirring. Bring to a boil and simmer for 5 mins. Stir in the parsley and season with salt and black pepper. Stir in the carrots and keep warm.
4
With floured hands, shape the rice into 12 patties. Heat 2 tbsp butter in a frying pan. Fry the patties in batches, turning, until browned all over. Arrange on plates and spoon over the carrots and sauce. Garnish with parsley.

715

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 85 g butter, 1 None onion, peeled and finely chopped, 300 g button mushrooms, thinly sliced, 300 g risotto rice, and more.

Yes, Risotto Rissoles With Carrot Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Risotto Rissoles With Carrot Sauce

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