Always in the series …”I bought too many carrots” …here’s a basic rice and carrots, easy and maybe even trivial but I really enjoyed it with a drizzle of Evo oil and a nice sprinkle of grated Parmigiano Reggiano!
A light and economical first course that is perfect for a low-calorie lunch break and certainly won’t cause too many digestive problems if you have to go back to the office or shop afterwards!
The rice is a digestible and nutritious cereal and is very caloric because it provides 350 calories per 100 grams of food!
If you love carrots, here are more recipes:
BARLEY WITH PUMPKIN AND CARROTS
CARROT CAKE
RICE AND CARROTS
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
Ingredients RECIPE RICE AND CARROTS
- 1 1/2 cups rice
- 5 carrots
- 2 shallots
- as needed extra virgin olive oil
- as needed salt and pepper
- 1 1/2 tbsp butter (very cold)
- as needed vegetable broth
- as needed Parmigiano Reggiano (grated)
Tools RECIPE RICE AND CARROTS
- Risotto Pans
FOR THE PREPARATION OF THE RECIPE RICE AND CARROTS
Peel the shallots and slice them thinly.
Peel and wash the carrots and cut them into chunks.
In a saucepan, add a drop of extra virgin olive oil and when it’s hot, add the chopped shallots.
Sauté the shallots over medium heat, stirring until they are translucent and tender.
Add the rice and toast it for a few minutes in the saucepan.
Gradually pour in the vegetable broth and cook the rice.
Season with salt and pepper, and off the heat, add the butter and the grated cheese, tossing the risotto well to blend it.
Plate the dish, add a few sage leaves, and serve!
I confess that I thought of frying the sage leaves but then … the idea of the scale stopped me haha!
Enjoy your meal!
Annalisa
