Risotto With Carrots And Feta
|Vegetable stock/1-2 vegetable bouillon cubes and 5 cups water||5 Cup (80 tbs)|
|Carrots||4 , cut into matchsticks to make about 4 cups|
|Onion||1 Small, diced to make about 2/3 cup|
|Onion||1 Small, diced to make about about 2/3 cup|
|Olive oil||1 Tablespoon|
|Arborio rice||1 1⁄2 Cup (24 tbs)|
|Chopped fresh dill/1 teaspoon dried||1 Tablespoon|
|Chopped fresh dill/1 teaspoon dried||1 Tablespoon, dried|
|Lemon juice||1 Tablespoon|
|Crumbled feta cheese||1 Cup (16 tbs) (Or Grated)|
|Chopped fresh parsley||2 Tablespoon|
Bring the stock to a boil in a covered pot.
Ease the carrots into the boiling stock, lower the heat, and very gendy simmer.
In a large saucepan, saute the onions in the oil for about 5 minutes on medium heat, until softened but not browned.
Using a wooden spoon to avoid breaking the individual kernels, carefully add the rice, stirring gently until it is thoroughly coated with oil.
Add the dill.
Ladle 1 cup of the simmering stock and carrots into the saucepan and stir it into the rice.
When the rice has absorbed the liquid, stir in another cup of the stock.
Stir in the stock and carrots, a cup at a time every few minutes, until all of the stock has been absorbed and the rice is tender but al dente.
This will take 15 to 20 minutes.
When the risotto is ready, remove it from the heat and stir in the lemon juice, feta, and optional parsley.