Carrot risotto

Ingredients for 2 servings:

• 1 tbsp olive oil
• 1 small onion(s)
• 1 small bell pepper(s), red
• 3 small carrots
• 120 g rice pudding
• 400 ml water
• 1 ½ tsp vegetable stock powder
• 2 tbsp Tomato paste, triple concentrated
• 2 tbsp cheese, grated (e.g. Parmesan, mozzarella or Gouda)
• some parsley

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

simple, cheap, healthy and delicious, for toddlers as well as adults

Chop the onion. Dice the bell pepper and carrots. Heat the olive oil to high heat, briefly sauté the onion, bell pepper, and carrots. Add the rice and deglaze with water. Stir in the stock and tomato paste. Reduce the heat and simmer with the lid open, stirring occasionally, for about 20-30 minutes (this also depends on the size of the diced vegetables). It’s best to let a taste test determine whether the dish is done. The rice should be cooked until creamy and soft. Remove the pot from the heat and stir in the cheese. For the adults, sprinkle with chopped parsley—children usually don’t like the green stuff so much. Tip: A spoonful of crème fraîche or cottage cheese on top also tastes delicious.