FRIJE

Instructions

• 1.   Add water to a saucepan and place the vegetable bouillon cubes in it, heat until boiling, reduce the heat and let simmer on low heat.
• 2.   Start by washing the carrots and onions, peel them and cut them into small cubes.
• 3.   In a sauté pan, heat the olive oil, then sauté the vegetables until they become tender.
• 4.   Add the rice to the sauté pan with the vegetables and stir continuously until the grains become translucent, cover the mixture with broth up to the level of the rice, let it cook while stirring until all the liquid is completely absorbed, gradually add broth until fully absorbed and the rice is cooked.
• 5.   Add butter and grated Parmesan at the end of the risotto cooking, mix.
• 6.   Season with salt, pepper, and sprinkle with powdered nutmeg.
• 7.   Serve the Carrot and Parmesan Risotto.

Nutritional information *