Can you say ultimate comfort food? This Carrot Parmesan Risotto gives us an opportunity to put weighty food with a weighty white wine. The sweet characters of the carrot will do well with the tropical flavors of a Viognier. @Gaby Dalkin Dinner, Parmesan Risotto, Side Dishes, Carrots Recipe, Carrots Parmesan, Food, Eating, Gabi Cooking, Risotto Recipes
This warm coconut roasted carrot salad is served with fresh mint and a lovely twist on a traditional salad.
Parmesan-Carrot Risotto. This impressive entree is built around rice, an inexpensive staple. Instead of using pricier traditional Arborio rice, we experimented with long-grain white rice in this risotto. It yields results that are just as creamy and delicious.
Perfect pumpkin risotto - I have made this many times and it is just wonderful - I'm vegan so I use Nuttelex vegetable spread and omit any cream or cheese. It really doesn't need it - my best version used organic gin instead of wine to deglaze the rice
Mushroom Risotto 2 tbsp. of olive oil 1 medium yellow onion, chopped 1 cup arborio rice (you need this type of rice) 1 cup dry white wine 4 cups chicken broth (hot is better) 2 cups chopped mushrooms (I used portabella, mini bellas and shiitake) 1/4 cup butter 1/2 cup grated Parmesan Salt and pepper 1/3 cup chopped parsley (optional)