Our family loves risotto. We eat it all the time, especially in this cold winter weather. What I love most about risotto is that you can add anything to it, making fun combinations of flavors. This one is directly from Martha’s ‘Everyday FOOD’ magazine, and is fabulous. It’s pleasently sweet from the carrots. And as Zak gets older is eye sight is no longer perfect, so this meal put off the dreaded first visit to an eye doctor by a few weeks!
The ingredients:
Melt a tablespoon in a large saucepan and add onion and carrots:
Cook until soft and add Arborio rice:
Heat until little white dots appear in the center of the grains of rice. Then add wine and stir until it’s absorbed:
Add heated chicken broth by the ladle, stirring nearly constantly after each addition until the broth is almost completely absorbed:
This is kind of a long process and needs a lot of attention, but I promise it is totally worth it!
Once the rice is creamy and tender add parmesan, butter, and salt and pepper:
Serve in a pretty pink bowl and savor each bite of this fabulous risotto:
At just 385 calories and just a few dollars at the grocery store this is a delightful meal.