Risotto with Carrots and Feta…Eat.Live.Be.
This brightly flavored risotto with carrots and feta tastes like comfort food but is full of health!
Yield: 4 servings
  • 5 cups vegetable broth
  • 4 large carrots, diced
  • 1 onion, diced
  • 1 tbsp olive oil
  • 1½ cups arborio rice
  • 1 tbsp fresh dill
  • juice of 1 lemon
  • 1 cup feta, crumbled
  • 2 tbsp parsley, chopped
  1. Bring the stock to a boil in a covered pot. Put the carrots in the stock, lower the heat and very gently simmer.
  2. In a large wok or saucepan, heat the olive oil and saute the onions until softened but not brown. Carefully add the rice and stir gently until the grains are thoroughly coated with oil.
  3. Add the dill. Ladle 1 cup of the carrot stock (with carrots included!) into the saucepan with the rice and stir. When it is absorbed, ladle in another cup's worth. Keep stirring in the stock and carrots like this until all the stock has been absorbed and the rice is tender but al dente (20-30 minutes).
  4. When the risotto is ready, remove it from the heat and stir in the lemon juice, feta and parsley. Serve immediately.
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2012/02/recipe-risotto-with-carrots-and-feta-eat-live-be.html