Carrot risotto

1. 

oil for frying 4 tbsp • onion 5.25 oz (150 g)

Peel onion, chop it finely and fry in oil.

2. 

carrots 10.5 oz (300 g)

Clean and wash the carrots. Dice them.

3. 

Add carrots to the pan and continue frying, stirring from time to time, for approximately two minutes.

4. 

milled rice 1.1 lb (500 g)

Add rice washed with cold water.

5. 

white wine 6.75 tbsp (100 ml)

Add wine and simmer covered.

6. 

paprika 3.5 oz (100 g)

Clean, wash and cut the paprika finely.

7. 

water 3.2 cup (750 ml) • ground black pepper 0.25 tsp • salt 0.5 tsp

Add water to rice and add paprika. Season with pepper and salt. Cook together until the rice has absorbed most of the liquid.

8. 

parmesan 5.25 oz (150 g)

Add the grated cheese and mix well.

9. 

capers 2 tsp

Season with capers.

10. 

Simmer until the rice is soft and the consistency is lightly creamy. Alternatively, add water or season with salt.