#risottoperfection

Indulge in the creamy and flavorful goodness of this caramelized carrot risotto. The sweetness of caramelized carrots perfectly complements the rich and creamy texture of Arborio rice, creating a delightful dish that will please any palate.

Ingredients: 1 cup Arborio rice. 4 cups vegetable broth. 1 cup grated carrots. 1/2 cup diced onions. 2 cloves garlic, minced. 1/4 cup white wine optional. 2 tablespoons olive oil. 2 tablespoons butter. 1/4 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Warm up the olive oil in a big pot on medium heat. Cook the chopped onions until they become transparent. Stirring occasionally, add the grated carrots and cook until caramelized. Add the Arborio rice and minced garlic, then cook for one to two minutes. If using white wine, deglaze the pot by stirring until it is completely absorbed. Add 1/2 cup of vegetable broth at a time, gradually, stirring often until absorbed before adding more. Continue cooking for another 20 to 25 minutes, or until the rice is creamy and tender. Add grated Parmesan cheese and butter, stirring until melted and creamy. To taste, add salt and pepper for seasoning. Before serving, garnish with fresh parsley.

Prep Time: 10 minutes

Cook Time: 30 minutes

Savor the rich, creamy flavors of this risotto with pumpkin. A rich dish ideal for fall or any cosy evening is made with perfectly cooked Arborio rice, velvety pumpkin puree, Parmesan cheese, and a hint of cream.

Ingredients: 1 cup Arborio rice. 3 cups chicken or vegetable broth. 1 cup pumpkin puree. 1/2 cup grated Parmesan cheese. 1/4 cup heavy cream. 1 small onion, finely chopped. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Olive oil should be heated in a saucepan over medium heat. Add the minced garlic and onion and cook until softened. Add the arborio rice and stir for two minutes, or until it is covered in oil. When the rice is coated, add the pumpkin puree and stir. Add broth gradually, half a cup at a time, stirring constantly and letting the liquid absorb completely before adding more. After about 20 minutes, or until the rice is creamy and cooked al dente, keep adding broth. Grated Parmesan cheese and heavy cream should be added and thoroughly mixed. To taste, add salt and pepper for seasoning. Before serving, garnish with fresh parsley.

Prep Time: 10 minutes

Cook Time: 25 minutes