Risotto carrot and its rama

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  • Olive oil: 2 Tablespoons
  • Garlic: 1 Tooth
  • Onion minced 1/2
  • Fresh mushrooms-rolled: 1 Cup
  • Rice for risotto: 1 Cup
  • Carrots small: 2
  • Crude oil carrot, chopped: 1 Cup
  • Vegetable broth: taste.
  • grated parmesan: 2 Tablespoons


Thoroughly wash the carrots, cut slices and bake. Once cooked, reduce the mashed potatoes and set aside.

Prepare vegetable broth, and keep it to the boil at a minimum.

In a pan put the olive oil, garlic and half the chopped onion, a pinch of salt and let brown slightly. Add the mushrooms and the branches of the carrot as well washed and chopped, leaving to cook about 2 minutes.

Join then the rice and stir always for about 2 minutes. Add the mashed carrots and involved.

Then go adding the vegetable broth hot and stirring constantly, until the rice to go absorbing the juice and baking. Add the broth to the extent that is necessary, always stir the rice.

When the rice is cooked, remove from heat and add the cheese, involving gently and serve immediately.

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