Carrot Risotto
1 cup medium-grain white rice
2 tbsps olive oil
1 clove garlic, minced
2 cups hot vegetable broth
1½ cup shredded carrot
½ cup grated Parmesan cheese
Salt and pepper to taste
Few chopped basil leaves to garnish
1. Heat oil in a large pan over low heat.
2. Add garlic. Sauté until fragrant.
3. Add shredded carrot. Stir occasionally until soft.
4. Add rice and stir for few minutes to toast it.
5. Add ladlefuls of stock, stirring constantly. Allow liquid to be absorbed before adding more broth.
6. Carry on adding broth until rice is soft but with a slightly bite.
7. Remove from heat and stir in Parmesan cheese, remaining butter, chopped basil, salt and pepper.
