Carrot and Thyme Risotto
Ready in: 15 to 30 mins
Ingredients:1.4lt hot vegetable stock made with low-salt stock cube
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
450g carrots, washed and coarsely grated
350g arborio rice
zest and juice of 1 lemon
a few springs of lemon thyme or 1 tsp dried
salt and freshly ground black pepper
50g freshly grated veggie hard cheese
- Place the stock in a small pan and keep on a low heat. Heat the oil in large heavy-based pan, add the onions and saute for 2-3 minutes to soften without colouring. Add the garlic and carrots and cook for a further two minutes.
- Add the rice and stir until the grains are coated. Add a ladleful or two of the stock to the pan, stir well then gently cook until the stock has been absorbed. Repeat until all the stock has been used and the rice is nearly tender – about 20 minutes.
- Remove from the heat, stir in the cheese and finally adjust the seasoning to taste. Serve sprinkled with a few more sprigs of thyme.