Risotto with carrots

Yields2 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

To make a good risotto, the choice of rice is of utmost importance. It needs to stay moist and stick well together. In that recipe, carrots is mixed up with the rice.

100 g rice for risotto

1 shallot, minced

1 tbsp olive oil

1 handful carrots in slices

250 ml water (or 150ml white wine and 100ml water)

½ cube vegetable bouillon

1 tbsp light cream

Put the instant pot in mode browning

Fry the rice and shallot in a little oil

Let it brown 5min

Deglaze with the white wine and add the water, or add the water directly if there is no white wine

Add the cube and carrots

Put the instant pot in mode pressure cooking 15min

At the end of cooking, add the cream

Nutrition Facts

Servings 2

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Risotto with carrots