Carrot, Honey, and Roquefort Risotto

El Yayo
El Yayo
Carrot, honey, and roquefort risotto, a unique and delicious combination of flavors. Prepare this rich dish and surprise everyone. It’s a different dish that will make you unable to stop eating after the first bite.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
2
Servings
  • 2 carrots 2 carrots
  • 1 onion 1 onion
  • 1 clove garlic 1 clove garlic
  • 1/4 cups extra virgin olive oil
  • 160 grams Arborio rice
  • 1 teaspoon turmeric
  • 1 tablespoon honey 1 tablespoon honey
  • 20 milliliters white wine
  • 500 milliliters vegetable broth
  • salt and pepper salt and pepper
  • 80 grams roquefort cheese
  • 1 sprig celery 1 sprig celery
  • 60 grams butter 60 grams butter
Preparation
30 mins
30 mins
Medium
  • Wash and dice two carrots, one onion, and a peeled clove of garlic into small cubes.
  • Heat a saucepan or skillet with a splash of olive oil and sauté the carrot, onion, and garlic.
  • Next, add the arborio rice and heat well. Then add a teaspoon of turmeric and a tablespoon of honey. Deglaze with white wine.
  • When the alcohol has evaporated, add the light vegetable broth and season with salt and pepper. It’s important not to add all the broth at once, but gradually during cooking.
  • Cook over medium-low heat for about 17 minutes, stirring constantly and adding broth as it absorbs. While the rice is cooking, dice a stalk of celery and 80 g of roquefort cheese into cubes.
  • When the cooking time for the rice is up, add the butter and stir well to melt and combine. Finally, serve the risotto on a plate and top it with the celery and roquefort cheese.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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