Usuba
Risotto with Cherry Tomatoes and Carrots
Creamy risotto with tender arborio rice, sweet carrots and bright cherry tomatoes. The dish is prepared on chicken broth with the addition of butter and parmesan for a rich flavor.
- Total
- 25 min
- Standard serving
- 322.9 g
Ingredients
Total 7
Instructions
- 1
Step 1
Bring the chicken broth to a boil over medium heat, then reduce the heat to low and keep it hot.
- 2
Step 2
Heat olive oil in a large pot over medium heat. Add arborio rice and sauté, stirring, for 2–3 minutes, until the grains become translucent and begin to emit a light aroma.
- 3
Step 3
Add half a cup of hot broth to the rice. Stir constantly so the grains don't stick together and the liquid is well absorbed.
- 4
Step 4
Continue adding broth in half-cup portions, waiting for each portion to be absorbed before adding the next. The entire process will take about 18–20 minutes.
- 5
Step 5
Chop the carrots into thin strips or cubes. 6–8 minutes before the rice is ready, add the carrots and cherry tomatoes to the pot.
- 6
Step 6
Cook, stirring, until the rice becomes soft and the carrots and tomatoes are heated through. The rice should be creamy, but the grains should remain whole.
- 7
Step 7
Remove the pan from heat. Add butter and grated parmesan, stir well. Serve hot.
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