Recipe for a day when you feel like eating rice, but your fridge is quite empty you don’t feel like spending much. It is also an excellent way to prepare a risotto for the first time, since the degree of difficulty is minimal.
Actually, it all comes from the other day when I got nostalgic and craving for the rice they used to prepare for me when I was little and I wasn’t feeling well. Now that I think about it, I understand that depending on what things are called “food for sick”, they feel good, when you can’t tolerate most foods, but not at all the negative connotations that are given to them. I loved boiled rice! And if they put some chickpeas in it, I almost preferred it to many of the Sunday lunch dishes. This recipe is like boiled rice, but prepared as a risotto, which with the addition of sage, parmesan and a little butter goes from good to restaurant worthy.
Buon appetito!
The card
Potato and carrot risotto
Ingredients
- 150 g Rice Preferably of the Carnaroli or Arborio variety
- 1 Onion not too big
- 1 garlic clove
- 1 Carrot
- 1 Small potato
- 500 ml chicken vegetable broth or even water
- 50 g grated Parmesan
- 15 g Butter
- Olive oil
- 5 Sage leaves or a teaspoon of dried sage If you don't have sage a little rosemary will do
- Black pepper
- Salt
Instructions
- Heat a little oil and butter and cook the garlic clove and the onion cut into small squares
- When the garlic clove is golden, remove it and add the potato and carrot cut into small squares
- When the paella is heated again, add the rice, stir and leave to roast for a couple of minutes
- Add the sage and the first ladle of broth. (Important. The broth must be boiling hot, otherwise the rice gets a sandy, unpleasant texture). When the rice has absorbed it, add another and so on, until the rice is at its optimum cooking point. (Normally this type of rice needs between 16 and 18 minutes of cooking)
- Stop the fire and add the cheese and a teaspoon of butter, if you like
- Stir and serve the risotto