Ingredients:
5 cups vegetable stock
4 carrots, cut into match sticks
1 onions, small, diced
1 tablespoon olive oil
1 1/2 cups arborio rice
1 teaspoon dried dill or 1 tablespoon fresh dill
1 lemons, juice of
20 g feta, crumbled or 20 g feta, grated
2 tablespoons parsley, chopped (optional)
Directions:
Bring the stock to a boil in a covered pot.
Put the carrots in the stock water, lower the heat and very gently simmer.
In a large wok or saucepan, saute the onions until softened but not brown.
Carefully add the rice and stir genly unil the grains are thoroughly coated with oil.
Add the dill.
Ladle 1 cup of the carrot stock into the saucepan with the rice and stir.
When it is absorbed, ladle in another cup worth.
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].
When the risotto is ready, remove it from the heat and stir in the lemon juice, feta and optional parsley.
Serve immediately.
Servings: 2
Time preparation: 10 min.
Time total: 35 min.