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Risotto With Carrots And Feta

Chef.Foodie's picture
  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.
Serve immediately.

Recipe Summary

Difficulty Level: 
Main Dish
Rice, Carrot
Cook Time: 
25 Minutes

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 415 Calories from Fat 106

% Daily Value*

Total Fat 12 g18.6%

Saturated Fat 6.2 g30.9%

Trans Fat 0 g

Cholesterol 33.4 mg11.1%

Sodium 1036.3 mg43.2%

Total Carbohydrates 70 g23.2%

Dietary Fiber 4.9 g19.7%

Sugars 11.5 g

Protein 7 g14.1%

Vitamin A 231.2% Vitamin C 43.7%

Calcium 24.5% Iron 8.5%

*Based on a 2000 Calorie diet


Risotto With Carrots And Feta Recipe