Tasty Planner - Recipe - Risotto with carrots & Feta by M_dewolfe

Instructions

1. Bring stock to a boil in covered pot
2. Ease carrots into the stock, lower heat, very gently simmer.
3. In a large saucepan, saute the onions in the oil for about 5 minutes on medium heat until softened but no brown
4. Using a wooden spoon to avoid breaking the individual kernels, carefully add the rice, stirring gently until it is thoroughly coated with oil
5. Ladle 1 cup of stock and carrots into the saucepan and stir it into the rice.
6. When the rice has absorbed the liquid, stir in another cup of stock.
7. Stir in the stock and carrots, a cup at a time every few minutes until all of the stock has been absorbed and the rice is tender but al dente. This will take 15-20 mintues.
8. WHen the risotto is ready remove it from heat and stir in the lemon juice, feta, and parsley.

Add a beaten egg to leftover rosotto and either pan-fry it for a risotto fritatta or bake it for a rice cake.