Creamy Carrot and Feta Risotto
This delightful risotto combines the creamy, comforting texture of arborio rice with the sweetness of carrots and the tanginess of feta cheese. Adapted from the beloved Moosewood 'Cooks at Home' cookbook, this recipe is perfect for coaxing picky eaters into enjoying their meal. With an optional hint of fresh parsley, and a zesty lemon finish, it's a nourishing and flavorful dish that comes together quickly, making it ideal for any weeknight dinner.
2
Servings
475
Calories
9
Ingredients
Ingredients
vegetable stock
5 cups
carrots
4 (cut into match sticks)
onion
1 small (diced)
olive oil
1 tablespoon
arborio rice
1.5 cups
dried dill
1 teaspoon (or 1 tablespoon fresh dill)
lemon
1 (juice of)
feta
20 g (crumbled or grated)
parsley
2 tablespoons (chopped (optional))
Instructions
1
Bring the vegetable stock to a boil in a covered pot. Once boiling, add the carrots to the stock, lower the heat to a gentle simmer, and keep it hot while you prepare the risotto.
2
In a large wok or saucepan, heat the olive oil over medium heat. Add the diced onion and sauté until softened and translucent, without allowing it to brown, about 5 minutes.
3
Add the arborio rice to the saucepan, stirring gently until each grain is thoroughly coated with the oil and has a slight translucency at the edges.
4
Stir in your choice of dill—either 1 teaspoon of dried dill or 1 tablespoon of fresh dill.
5
Begin integrating the carrot-infused stock: ladle approximately 1 cup of the stock into the rice mixture. Stir continuously over medium heat until the liquid is absorbed.
6
Continue this process, adding and absorbing the stock in 1-cup increments, while gently folding the carrots into the rice. This should take about 15-20 minutes, resulting in rice that is creamy yet retains a slight bite.
7
Once all the stock has been absorbed and the rice is al dente, remove the risotto from the heat. Stir in the lemon juice and crumbled or grated feta cheese, ensuring it's evenly distributed.
8
For an added burst of freshness, you can also gently fold in the optional chopped parsley at this stage.
9
Serve the risotto immediately, enjoying its warm, rich flavors.
Nutrition Information
8.5g
Fat
85.5g
Carbs
11.5g
Protein
6g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Creamy Carrot and Feta Risotto.
What cookbook was this recipe adapted from?
It was adapted from the Moosewood 'Cooks at Home' cookbook.
How many servings does this risotto recipe make?
This recipe makes 2 servings.
How many calories are in one serving?
There are 475 calories per serving.
What type of rice is used for this risotto?
The recipe uses 1.5 cups of arborio rice.
How should the carrots be prepared?
The 4 carrots should be cut into match sticks.
How much vegetable stock is required?
You will need 5 cups of vegetable stock.
What is the fat content of this dish?
The dish contains 8.5g of fat per serving.
How much protein does each serving provide?
Each serving provides 11.5g of protein.
What are the total carbohydrates per serving?
There are 85.5g of carbohydrates per serving.
How much fiber is in this risotto?
There are 6g of fiber per serving.
What kind of oil is used for sautéing the onion?
One tablespoon of olive oil is used.
How should the onion be prepared?
One small onion should be diced.
Can I use fresh dill instead of dried?
Yes, you can use 1 tablespoon of fresh dill instead of 1 teaspoon of dried dill.
How much feta cheese is needed?
The recipe calls for 20g of crumbled or grated feta cheese.
Is the parsley a required ingredient?
No, the 2 tablespoons of chopped parsley are optional.
How do I prepare the stock and carrots?
Bring the stock to a boil, add the carrots, then lower the heat to a simmer.
How long should I sauté the onion?
Sauté the onion for about 5 minutes until softened and translucent.
What is the first step in the risotto cooking process?
The first step is bringing the vegetable stock to a boil in a covered pot.
How much stock should be added to the rice at a time?
Add the stock in approximately 1-cup increments.
How long does it take to cook the rice?
The process of adding stock and stirring takes about 15-20 minutes.
What is the desired texture of the rice?
The rice should be creamy yet retain a slight bite (al dente).
When is the lemon juice added?
The juice of one lemon is stirred in after the risotto is removed from the heat.
How many ingredients are in this recipe?
There are 9 ingredients in total.
Is this recipe suitable for picky eaters?
Yes, the description notes it is perfect for coaxing picky eaters into enjoying their meal.
When should the carrots be folded into the rice?
The carrots are folded into the rice while adding and absorbing the stock.
Should the onion be browned?
No, the onion should be sautéed until translucent without allowing it to brown.
How should the feta be prepared before adding?
The feta should be either crumbled or grated.
What size pot should I use for the stock?
Use a covered pot to bring the vegetable stock to a boil.
Should the risotto be served cold?
No, it should be served immediately to enjoy its warm, rich flavors.