Quick Risotto With Carrots and Feta Recipe

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Ingredients:

Serving

5 cups vegetable stock
4 carrots , cut into match sticks
1 onion, small, diced
1 tbsp olive oil
1 1/2 cups arborio rice
1 tsp dried dill
1 lemon , juice of
20 g feta, crumbled
2 tbsp parsley, chopped (optional)

Directions:

Bring the stock to a boil in a covered pot.
Put the carrots in the stock water, lower the heat and very gently simmer.
In a large wok or saucepan, saute the onions until softened but not brown.
Carefully add the rice and stir genly unil the grains are thoroughly coated with oil.
Add the dill.
Ladle 1 cup of the carrot stock into the saucepan with the rice and stir.
When it is absorbed, ladle in another cup worth.
Keep stirring in the stock and carrots like this until all the stock has been absorbed and the rice is ender but al dente[15-20 minutes].
When the risotto is ready, remove it from the heat and stir in the lemon juice, feta and optional parsley.
Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2898.69 Kcal (12136 kJ)
Calories from fat	98.39 Kcal
		% Daily Value*
Total Fat	10.93g	17%
Cholesterol	8.9mg	3%
Sodium	93209.49mg	3884%
Potassium	525.31mg	11%
Total Carbs	563.81g	188%
Sugars	8.81g	35%
Dietary Fiber	7.19g	29%
Protein	15.9g	32%
Vitamin C	30.4mg	51%
Vitamin A	1.2mg	41%
Iron	0.9mg	5%
Calcium	119.3mg	12%

Amount Per 100 g
Calories	296.92 Kcal (1243 kJ)
Calories from fat	10.08 Kcal
		% Daily Value*
Total Fat	1.12g	17%
Cholesterol	0.91mg	3%
Sodium	9547.71mg	3884%
Potassium	53.81mg	11%
Total Carbs	57.75g	188%
Sugars	0.9g	35%
Dietary Fiber	0.74g	29%
Protein	1.63g	32%
Vitamin C	3.1mg	51%
Vitamin A	0.1mg	41%
Iron	0.1mg	5%
Calcium	12.2mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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