RECIPE: Good Risotto Recipe in Singapore: Parmesan-Carrot Risotto

Parmesan-Carrot Risotto

Recipe by Nicholas

Parmesan Broccoli and Carrot Risotto! I made this with Better Than Bouillon, Lobster Base so the risotto is soaked in Lobster Goodness and it made it even more yummy~ Alternatively you can use chicken stock because it is available for sale everywhere else. It is fuss free and easy to make with simple ingredients! 

Recipe adapted from http://www.marthastewart.com/

Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
Yield: 1

Ingredients

• 4 1/2 cups Chicken stock
• 1/4 Cup Arborio rice or Normal Rice?
• 2 tablespoons Butter
• 1/4 cup Grated Parmesan
• 5 - 6 pieces Chopped baby carrots
• 5 - 6 pieces Broccoli

Cooking Directions

1. Melt butter and oil in large frying pan. Add the carrots and broccoli.
2. Cook, stirring occasionally, until softened, 5 to 7 minutes.
3. Add enough of the stock to just cover the rice and cook, stirring, until the stock has been absorbed. Continue adding the stock 1/2 cup at a time, and stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 25 minutes.
4. Finally stir in parmesan cheese until it melts and risotto becomes creamy.