|Olive oil||2 Tablespoon|
|Minced garlic||1⁄2 Teaspoon|
|Onion||1 , peeled and chopped|
|Short grain white rice||7 Ounce (220 Gram)|
|Peeled grated carrots||1 Pound (500 Gram)|
|Ground turmeric||1⁄4 Teaspoon|
|Dry white wine||4 Fluid Ounce (125 Milliliter)|
|Chicken stock/Vegetable stock||1 1⁄4 Pint (750 Milliliter)|
|Red pepper||1⁄2 , seeded and chopped|
|Grated parmesan cheese||3 Ounce (90 Gram)|
|Spring onions||2 , chopped|
|Freshly ground black pepper||To Taste|
1. Heat oil in a large frying pan and cook garlic and onion for 3 minutes or until onion is soft. Reduce heat to low, stir in rice and carrots and cook, stirring for 3 minutes.
2. Combine turmeric and wine and pour into rice, bring to the boil, then reduce heat and simmer, stirring constantly, for 5 minutes or until liquid has been absorbed.
3. Stir 375 ml (12 fl oz) of stock into rice mixture. Bring to the boil, then reduce heat, cover and simmer for 10 minutes or until stock is absorbed. Add remaining stock and cook, stirring occasionally, for 25 minutes or until rice is cooked and most of the liquid is absorbed.
4. Stir in red pepper, Parmesan cheese, spring onions and black pepper to taste.