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Recipe

Carrot, Honey and Roquefort Cheese Risotto

30 mins
30 mins
Half
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Risotto of carrots, honey and Roquefort cheese, a unique and delicious combination of flavors. Prepare this rich dish and surprise everyone. It is a different piazza that will make you unable to stop eating after the first bite.
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Ingredients

2 portions
  • 2 carrots
  • 1 onion
  • 1 clove garlic
  • 1/4 cups extra virgin olive oil
  • 160 grams arborio rice
  • 1 teaspoon turmeric
  • 1 tablespoon honey
  • 20 milliliters white wine
  • 500 milliliters Vegetables soup
  • to taste salt and pepper
  • 80 grams Roquefort cheese
  • 1 branch celery
  • 60 grams butter

Preparation

Wash and cut into brunoise two carrots, an onion and a clove of peeled garlic.
Heat a saucepan or a pan with a drizzle of olive oil and brown the carrot, onion and garlic.
Then add the arborio rice and heat well. Then add a teaspoon of turmeric and a spoonful of honey. Deglaze with white wine.
When the alcohol has evaporated, add the clear vegetable broth and season. It is important not to add all the broth at one time, but little by little during cooking.
Cook over medium-low heat for about 17 minutes stirring constantly and adding broth as it is absorbed. While the rice is cooking, cut into a brunoise a branch of celery and 80 g of roquefort cheese in cubes.
When the time for cooking the rice has passed, add the butter and stir well so that it melts and integrates. To finish, serve the risotto on a plate and add celery and roquefort cheese on top.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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