Risotto with Spicy Pepper and Carrot

An excellent side dish for steaks in sauce.

Details

  • Preparation Time: 5 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 300 g Rice, white, short grain

  • 2 spoons Oil, olive

  • 1 piece Carrot, fresh

  • 1 dl Alcohol, Wine, White

  • 1 l Soup base, chicken, cube

  • pieces Salt, table

  • 0.5 spoons Butter, unsalted

  • pieces Onion, young

  • pieces Thyme, raw

Steps

  1. In olive oil, sauté the rice and the spicy pepper cut into rings until the rice becomes translucent and the pepper becomes fragrant.

  2. Add the carrot cut into cubes and pour in a deciliter of wine. Cook for a while to allow the alcohol to evaporate.

  3. While continuing to cook, gradually add the broth, one ladle at a time, until the rice is cooked but still firm 'to the bite'. Season with salt and pepper to taste.

  4. At the end, stir in half a tablespoon of butter and finely chopped green onion (only the green part). Mix well and serve. Garnish with parsley.

Nutrition Information (Per 100g)

  • Calories: 338.53 kcal
  • Fat: 6.54 g
    • Saturated Fat: 1.26 g
  • Carbohydrates: 61.37 g
    • Sugars: 0.5 g
  • Protein: 4.78 g
  • Fiber: 0.25 g