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Easy Carrot Risotto

Vegetarian Public
Course: Main course
Preparation time: 45 minutes
Cost per serving: 0,58 €
Energy: 354 kcal / serving
Nutritional score:

Instructions

  • 1.   Peel the carrots and shallots.
  • 2.   Slice the shallot and grate three-quarters of the carrots. Slice the remaining carrots.
  • 3.   In a hot pan, drizzle some olive oil.
  • 4.   Sauté the shallot and rice for about ten minutes, stirring regularly.
  • 5.   Meanwhile, heat the vegetable broth in a saucepan.
  • 6.   Pour the broth into the pan, one ladle at a time, to cover the rice. Stir and repeat until the rice is cooked.
  • 7.   Add the carrots to the pan and mix.
  • 8.   Add Parmesan cheese according to your taste.
  • 9.   Adjust the seasoning and serve hot.

Ingredients for servings

  • 4 carrots
  • 120 g of risotto rice
  • 1 shallot
  • 1 liter of vegetable broth
  • 1 teaspoon of olive oil
  • 20 g of grated parmesan

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    354 kcal
    18 %
  • Fat
    6,72 g
    10 %
  • of which saturated
    3,23 g
    16 %
  • Carbohydrates
    60,35 g
    23 %
  • of which sugar
    8,63 g
    10 %
  • Protein
    9,96 g
    20 %
  • Fibers
    4,14 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.