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June 9, 2013

Carrot Risotto

We had a great weekend visiting some of our favorite Michigan folks this weekend. Saturday we spent the day with Shane and Lindsey and their amazing daughter Zoe (and doggy Kasha too). It was a great visit that reminded us how much we miss them!

zoe

Sunday we spent the day with my parents celebrating Father's Day a week early. Mom and I did some morning shopping, can't seem to spend a weekend together not getting some of that in. Dad grilled steaks and mom made a strawberry rhubarb pie. Sitting on the deck was beautiful. It was a great day and hard to leave.

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On the way home I tried to think about what we had in the fridge and what I could come up with for dinner. My mind kept coming back to the beautiful bunch of carrots we recieved in our CSA this week. I've made delicious carrot soup before but it's getting into summer now and soup doesn't sound all that great. Once I got home and searched the internet a bit I decided on carrot risotto. I was bound and determined not to have to go to the store so I adapted some recipes to fit what I had in the fridge. I was hoping to use ginger but I was plum out so I opted for dill. It was a fun alternative.

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Carrot Risotto

2 Tablespoons extra virgin olive oil
2 cups chopped carrots
2 cloves garlic, crushed
1 cup Arborio rice
1 - 2 teaspoons dried dill
1 quart vegetable stock
½ cup chopped green onions
½ cup pilsner beer
1 Tablespoon butter
½ cup grated parmesan cheese
Salt & Pepper, to taste
Additional shredded parmesan, as garnish, if desired


Heat olive oil in deep pan or Dutch oven over medium heat. Add the chopped carrots and stir continuously until they brown slightly. Stir in the garlic and cook for one additional minute, being careful not to let the mixture burn. Add the rice and stir to coat with the carrot mixture. Add the dill and mix in.

Ladle about 1 cup stock over the rice, stirring often over medium heat, until the rice absorbs most of the stock. Repeat process, adding 1 cup of stock at a time and stirring often until each addition is absorbed before adding the next, until rice is al dente - about 20-25 minutes. With the last cup of stock add in the green onions.

Stir in the beer, then the butter, and grated parmesan cheese. Continuing stirring until butter has melted and the cheese is well incorporated. Salt and pepper to taste. Serve immediately. Garnish with fresh dill leaves or additional shredded parmesan cheese, if desired.

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Posted by Sarah on June 9, 2013 9:17 PM

3 Comments

Mom says ...

I'll make this. We have everything except fresh dill. I can use dried or dried ginger. Looks lovely. Love U

incoherently grubled at June 10, 2013 06:57
Mike Alexander says ...

So, I guess everyone is drinking Pabst Blue Ribbon?

incoherently grubled at June 12, 2013 22:49
Jarred says ...

Hope you folks have been keeping cool up there in Chicago!!

I am well and have been very busy at work and at home. Been finding some great new records for my collection. Some of the artists include The Buckinghams, Fats Domino, Buck Owens, Ronnie Dove, Dick and Dee Dee, and Gene Pitney.

Hope you are doing well.

incoherently grubled at June 25, 2013 19:17

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