Our Favourite Carrot and Parmesan Risotto

For the last couple of weeks I’ve managed to post a ‘family friendly’ recipe on my blog every Friday. Today we’re having  a Carrot and Parmesan Risotto for tea, which we love. Although we try to eat as much veg as possible, sometimes it is easier to keep things very simple with little ones. Ever since we helped my mum pick the carrots she had grown in her garden, my kids have been super keen to eat them, so we now eat carrot risotto at least once a week. It could be worse, I suppose.

I add a little bit of butter in with my olive oil before coating the rice and carrots,  as it really brings out the flavour of carrots. You could add chopped onion, garlic and celery, but we prefer just using carrots chopped up into little pieces. The carrots will cook with the rice so they’ll be nice and soft by the time it is all ready. Don’t forget to use hot stock too, I keep a small pan of stock simmering next to my risotto pan and then just keep pouring a ladleful at a time until all the stock is absorbed. At the end, stir in another knob of butter and plenty of freshly grated Parmesan cheese.   To make a vegetarian version, of course, you can use vegetable stock and a vegetarian cheese instead.

[gmc_recipe 1481]

I’m also sending this recipe across to the lovely Niamh of Eat Like a Girl, who is judging a Christmas Carrot Competiton on behalf of Love the Garden. Their competition is open until 21st December 2011, so if you have any carrot recipes you’d like to share, send them across too!

And, of course, to Simple and in Season here on Fabulicious Food!

I’m also linking this up to Mediocre Mums’ Slow Cooker Sunday – to cook in a slow cooker, add all the ingredients and set to low for 3-4 hours.

Wishing you all a lovely weekend.