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Carrot risotto

updated

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Ingredients for 6 servings:

  • 20 g butter
  • 2 shallots
  • 250 g risotto rice
  • 500 ml carrot juice
  • 600 ml chicken stock
  • 50 ml white wine
  • 1 tsp harissa
  • 50 g Parmesan, grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

colorful side dish, prepared in the Cooking Chef

Finely dice the shallots. Melt the butter in the Cooking Chef and sauté the diced onions at 100°C. Add the rice and sauté briefly. Deglaze with the white wine. Once the wine has evaporated, add the carrot juice and chicken stock. Cook everything at 100°C for about 20-25 minutes. When the risotto has reached its optimal consistency, stir in the harissa and Parmesan cheese and let the risotto rest briefly before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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