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Carrot risotto

Category Vegetables & mushrooms

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  • 30 minutes
  1. 1 shallot
  2. 300 g carrots
  3. 250 g risotto rice
  4. 100 ml dry vermouth
  5. 500 ml vegetable broth
  6. 4 stalks flat leaf parsley
  7. 100 g Taleggio (a soft Italian cheese)
  8. 20 g butter
  9. 2 ts lemon juice
  10. salt, pepper

1. Peel and mince the shallots and carrots. Put the minced shallots into a pot.

2. Heat the pot at highest level up to the roasting window, switch to a low level, add the rice and briefly roast. Add the carrots and deglaze with vermouth.

3. Stir in the vegetable broth. Cover with the Secuquick softline and close. Heat the pot at highest level up to the soft window, switch to a low level and cook for approx. 7 minutes in the soft area.

4. Remove the parsley leaves from the stems and chop finely. Cut the Taleggio into cubes.

5. At the end of the cooking time, depressurize the pot and remove the Secuquick. Fold in the Taleggio and butter, then wait for them to melt.

6. Add the parsley and season to taste with lemon juice, salt and pepper.

This recipe has been tested and approved by AMC.

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Cooking method

Quick cooking

Roasting without added fat

suitable for controlled coooking

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