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Carrot risotto with roasted beans













For the risotto: Arborio rice 400 grams (or other short-grain rice), a pound of carrots, 1 medium onion, 3 cloves of garlic, 1 liter of vegetable stock, olive oil, salt, pepper
For the beans: a pound of beans, baking fat, olive oil, salt, pepper


Remove the green beans ends and steam them until they are almost done. Immerse them in cold water and set it aside.
Chopped onion and garlic fry in olive oil until it gets golden color, then add carrots previously cut into cubes. Fry uncovered for few minutes and then add few tablespoons of hot broth, cover it and reduce the heat. After about ten minutes carrots should be soft - mash them well and let liquid to evaporate. 
Add the rice and fry until the grains begin to be transparent. Add few tablespoons of broth or, if desired, a glass of white wine. Add little bit of salt and pepper and stir.
Continue to cook until the rice is done by making sure that is half-cooked, half-fried. Add salt and pepper to taste. When the cooking time indicated on the packaging (usually 14 minutes for Arborio) is up, put the pan aside, add more olive oil and stir several times for oil to merge rice with sauce. It is important that risotto has more fluid than you want to serve, because the rice will soak up more water.
Cover the rice and finish the beans. In a saucepan heat the fat (preferably coconut oil) at the highest possible temperature. Fry green beans, best not all at once, so they don’t put the temperature down. After ten seconds bubbles should appear on the beans, season it with salt and add little bit of olive oil.
Serve with a green salad and sprinkle risotto with vegan parmesan.

Source: Fresh.hr. The recipe has been prepared by Marko Ćustić. It is a property of Fresh.hr and further copying is not allowed.

Photo: Fresh.hr

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