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Potato and carrot risotto

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.
Prep Time10 mins
Cook Time25 mins
Course: main courses
Cuisine: Italiana
Keyword: black pepper, butter, carrots, garlic, olive oil, onion, parmesan, potatoes, rice
Servings: 2
Calories: 380kcal
Author: La ragazza col mattarello


  • 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


  • 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. 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