Thursday, February 25, 2010

The Beginning - RISOTTO WITH CARROTS AND FETA


For a while now I have wanted to start a recipe blog. A place for me to share my own and family recipes, favourite recipes and perhaps add some from you, friends.

Food brings people together, so for each recipe I post I want to add a short story about the experience or memories.

Jenn Best was the first person who made this recipe for me. I think it was from a magazine?
I was visiting her and her husband Scott in Canada in 2007. Scott made some amazing BBQ'd meat to go one the side of this Risotto. The dill and lemon in this dish really complimented the feta and carrots, I couldn't believe what I was tasting on first bite. So easy and so delicious.
I only made slight modifications to the recipe below.

If you do end up making this recipe please let me know how it goes, or if I can help out...

Never walk away from your Risotto, it always needs watching and stirring.

RISOTTO WITH CARROTS AND FETA
Time: 30 minutes
[The original recipe calls for 5 cups of chicken stock and 1 & half cups of rice, I use 3 and half cups of stock and 1 cup of rice because that give 4 full portions]

3 & 1/2 cups of chicken stock (*the 1/2 cup can be white wine instead for extra flavour)
3 - 4 Medium Carrots (grated)
******
1 small onion (very finely diced)
1 cup long grain or arborio rice
1/2 Tblsp of Olive Oil
1/2 of butter
1 Tblsp of freshl Dill, chopped (1/2 or more of dried)

******

Juice of 1 Lemon (I would not even attempt this recipe with bottled lemon juice)
1 cup or block of Feta, crumbled
2 Tblsp of fresh parsley (optional)

Put the grated carrots in a bowl with HOT stock.

In a large deep saucepan, saute onions in butter and olive oil on medium heat until beginning to turn translucent. Add rice and stir in until rice turns translucent. Add Dill.
Add 1/2 stock (or white wine) and stir until almost completely dissolved into rice.

Add 1 cup of stock ( with a bit of grated carrot) to the pan, watch and stir until stock dissolves. Continue this method 1 cup at a time until all carrot and stock are in pan.

Make sure the stock has absorbed into the rice, and that the rice is not crunchy.
The rice should not look dry either.
Take off heat. Add lemon juice and parsley and Feta.

Serve Immediately!

(special thanks to Jenn)

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