Carrot Risotto

Name: Carrot Risotto
Yield: 4
Ingredients: optional 2 tbsp. grated parmesan; Chopped fresh cilantro to sprinkle with (dried coriander can also be used, but it must be turned in); Torn shell of 2 oranges; The juice of the two split oranges; Salt; 1/2 dl Oil; 2 Cubes chicken bouillon; 3-4 pcs Chopped onions; 4 dl Basmati rice; 400 g Grated carrots; 6 dl Water

Sides

Cook time: 0 min.
Servings: 4

Ingredients for Carrot Risotto

	optional	2 tbsp. grated parmesan
		Chopped fresh cilantro to sprinkle with (dried coriander can also be used, but it must be turned in)
		Torn shell of 2 oranges
		The juice of the two split oranges
		Salt
1/2	dl	Oil
2		Cubes chicken bouillon
3-4	pcs	Chopped onions
4	dl	Basmati rice
400	g	Grated carrots
6	dl	Water

Instructions for Carrot Risotto

To prepare the Carrot Risotto recipe, please follow these instructions:

Heat the oil and season rice, onion and carrot for a couple of minutes.
Add orange peel and juice, boil in.

Add water and broths and allow the rice to boil for low heat, approx. 15-20 minutes.

Turn the parmesan in, taste with salt.
Server with sprinkled coriander.

Carrot Risotto

Ingredients for Carrot Risotto

Instructions for Carrot Risotto

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