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Italian Risotto with Carrots, Potatoes and Parmesan

Name: Italian Risotto with Carrots, Potatoes and Parmesan
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 portions
Cuisine: italienne
Ingredients: 200 g Potato; 150 g Carrot; 300 g Arborio rice; 1000 ml Vegetable broth; 150 ml Dry white wine; 60 g Butter; 80 g Grated Parmesan; 100 g White onion; 30 ml Olive oil; 5 g Salt; 2 g Pepper

A creamy and elegant Franco-Italian fusion risotto with shredded carrots, mashed potatoes and a hint of Parmesan. A refined and flavorful dish.

50 min4 servings350 kcalDifficulty: Hard

Ingredients

200 g Potato
150 g Carrot
300 g Arborio rice
1000 ml Vegetable broth
150 ml Dry white wine
60 g Butter
80 g Grated Parmesan
100 g White onion
30 ml Olive oil
5 g Salt
2 g Pepper

Instructions

Step 1
Steam the potatoes for 15 minutes, then mash into a puree.
Step 2
Finely shred the carrots and finely chop the onion.
Step 3
Heat the broth over low heat in a saucepan.
Step 4
Sauté the onion in oil and butter for 2 minutes.
Step 5
Add the rice and toast for 2 minutes, stirring constantly.
Step 6
Pour in the white wine and let it reduce, then add the shredded carrots.
Step 7
Gradually add the hot broth one ladle at a time, stirring constantly for 18 minutes.
Step 8
Stir in the potato puree and Parmesan, adjust seasoning.
Step 9
Finish with a knob of butter and serve immediately.

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