Carrot and Parmesan Risotto
Prep time
Cook time
Total time
Serves: 4
  • 2 tablespoon Olive Oil
  • 50 g Butter
  • 8 medium Carrots
  • 400 g Risotto Rice
  • 1 l Chicken or Vegetable Stock
  • 100 g Parmesan Cheese
  1. Make up your chicken or vegatble stock in a pan with boiling water, leave it on a low heat to simmer.
  2. Add the olive oil and 25g of the butter to a second pan and heat until melted. Add your chopped carrots and rice and sitr until all the grains are coated with olive oil and butter.
  3. Add a ladleful of the hot stock to the pan, stir until it is absorbed. Keep doing this until all the stock is used up, stirring every now and again to make sure the rice doesn't stick, but not over-stirring otherwise the rice will turn mushy. The risotto should cook on a low-medium heat. If you run out of stock and the risotto is a little dry or the rice is still hard, top it up with stock or hot water.
  4. Once the carrots and the rice are cooked (around twenty minutes) take the risotto off the heat and add the remaining 25g of butter and most of the Parmesan cheese, leaving a little bit for the top of each portion.
  5. For adults, season with a little salt and pepper at the table.
Recipe by Ren Behan - Author Wild Honey and Rye at