Creamy Carrot Risotto

A classic risotto is not pretty. And this one with the addition of carrot is still not pretty. But thankfully it tastes better than it looks!

Ingredients:

1 tbsp butter

1 tbsp avocado oil

1/2 cup diced onion

1 cup arborio rice

1 tsp lemon juice

salt to taste (I used herbed sea salt)

4 cups hot chicken or vegetable broth

2 pinches of saffron threads

1 small carrot, finely grated

1 tbsp butter

1/2 cup parmesan cheese

Heat the butter and avocado oil in a large skillet, then on medium heat cook the onion until just transparent not browned.

Add the rice and stir to coat. Add the lemon juice and salt. 

Add the saffron threads to the warmed broth and now comes the part in the recipe where you need to take a little time.

Add one ladle of broth to the rice and cook on low to medium low heat. While stirring, allow the broth to be absorbed by the rice before adding another ladleful. Continue adding broth in this way until all the broth has been used and the rice is cooked... soft on the outside with a little bite left in the middle.

Add the finely grated carrot and remove from heat.
Stir in the butter and parmesan.

Serves 2-3 as a main dish or add some cooked chicken and maybe get away with serving 4!