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: Italian
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

Temps

50 min

Difficulté

difficile

Ingrédients

Budget

~8-13 €

Valeurs nutritionnelles

Score santé

Moyen · /100

350 kcal

par portion

22 gProtéines

14 gLipides

35 gGlucides

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Etapes

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