- 8 – 10 carrots
- 2 tsp butter or oil
- 1 leek
- 2 garlic cloves, or a squeeze from a tube
- Risotto rice
- Thyme (fresh or dried)
- 1tsp fennel seeds
- 1tsp mixed herbs
- Stock cube
- 1 tsp sugar
- A little wine – optional
- Cut the carrots into small slices. There’s no need to peel if they are nice ones, just give them a quick wash. (you’ll get added fibre with the skin left on!)
- Melt the butter and fry the carrots until coated. Add the stock cube and water, and simmer until cooked – around 20 minutes.
- If you are grating the carrots grate them before adding to the stock and there is no need to cook them first.
- Using a hand blender or liquidiser blend the carrots until smooth (If you haven’t got a blender no worries – just cut the carrots very small or grate them).
- Cut the leek up into small pieces and fry until soft.
- Add the garlic and the seasonings to the pan.
- Add the rice and stir until coated with the oil and seasonings
- Add a glug of wine if using and give a big stir.
- Add the carrot mixture little bit at a time, as the rice absorbs the liquid.
- Leave the mixture simmering until the rice is cooked, adding more water if necessary.
A few thoughts
The idea of a risotto is that more liquid is added as the rice cooks. Remember that rice expands so keep that in mind when choosing the pan that you will cook with.
Risotto always takes slightly longer than you think! Don’t be afraid of adding more liquid.
Remember to taste and alter seasonings.
We are a dairy-free household and have not found a vegan cheese that we like. However, yeast flakes work quite well to substitute the cheese flavour in risotto.
If you eat cheese then you could add some at the end – maybe mascarpone or parmesan?