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Our Favourite Carrot and Parmesan Risotto

December 9, 2011

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.

 

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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.

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Wishing you all a lovely weekend.

Filed Under: Family Food, Vegetarian11 Comments

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About Ren

Ren Behan is a British-born food writer of Polish descent. She is a mum to three young children (13, 10 and 5) and spends lots of time with them in the kitchen. Ren writes about seasonal, family-friendly food on her blog www.renbehan.com. She also contributes recipes and articles to online and print food publications, such as Food52.com, GreatBritishChefs.com, Huff Post Food and JamieOliver.com. She holds a Diploma in Food Journalism with Distinction and has completed a Food Styling course at Leiths School of Food and Wine.

Ren’s cookbook, Wild Honey and Rye: Modern Polish Recipes, draws upon her Polish heritage and regular travels to Poland.

Reader Interactions

Comments

  1. Beatrice says

    June 15, 2012 at 9:23 pm

    Thanks Ren for the recipe. I found it with the link from your meli melo recipe as I had missed that one.
    I cooked it for dinner today and that was delicious! My daughter who rarely says any compliments about food except for desserts couldn’t help saying “Mummy it tastes yummy!” 😉

    Reply
  2. Kelly says

    January 13, 2012 at 6:03 pm

    Yum, this looks delicious. Can’t wait to give it a try.

    Reply
  3. Shu Han says

    December 10, 2011 at 6:23 am

    that sounds yummy! its hard to get kids to eat healthy, so this is a plus! and i love the cutlery btw 😉

    Reply
    • Ren says

      December 10, 2011 at 6:34 am

      Thank you so much Shu Han. Yes, kids can be so hard to please that’s why keeping it simple is good. Our drawers are full of plastic plates and cutlery, one day it will all be fine polished silver 🙂

      Reply
  4. Mark Willis says

    December 9, 2011 at 6:56 pm

    I find that most children like carrots – maybe it’s because they’re not green? 🙂

    Reply
    • Ren says

      December 9, 2011 at 11:43 pm

      Hi Mark, I think you are right, the sweetness helps too. I’ve just spotted your lovely recipe, will have to make it for Christmas nibbles. Have a great weekend.

      Reply

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