Caramelised carrot and mushroom risotto
A quick and tasty midweek meal that will fill hungry tummies and warm the soul.
good quality olive oil
of Just Veg carrot sticks cut in small dice
onion finely chopped
garlic thinly sliced
red chillies finely chopped
dry white wine
swiss brown mushrooms
sprigs fresh thyme
salt and pepper
litre chicken stock kept
toasted just veg carrot shred for garnish
Heat butter in a heavy Pan add sugar and stir until dissolved, add carrots and cook for 5 minutes until caramelized but still firm set aside.
Add oil to pan, brown the onion garlic and chilli until transparent.
Add all the rice and coat until golden brown.
Add mushrooms and cook for further 5 minutes continue stirring so rice does not stick.
Add wine and cook until evaporated.
Add hot stock a ladle full at a time and continue to stir. Keep adding stock until all used and rice is cooked.
Season eith salt and pepper and thyme, pour in the cream, stir then turn off heat and let stand for 5 minutes .
Add the cheese and adjust seasoning.
Sprinkle with toasted carrot shred and extra pecorino.
To toast the carrot shred: spray with olive oil spray and grill under a hot grill until crunchy and toasted.
My nana taught me to make risotto when I was a young girl. Over the years I have experimented with different flavours and this is my family's favourite