Carrot Risotto with Pecorino Sarda

A vegetarian risotto with lots of strong cheese.

Putting all veggies in a blender makes for an easy job. After sauteing the onions and garlic in butter and olive oil, I added thr rice. Stirred well for 2 minutes and then a little bit of wine to give it some acidity.

Homemade vegstock went in, a third of it every time. Stirring often.

When the second helping of stock was cooked out, the carrots went in with the remaining stock.

Finished with parsley, butter and all of the grated cheese.

Ingredients for 2:

160 g Aborio rice

3 large carrots

1 green onion

1 shallot

2 garlic cloves

650 ml veg stock

1+2 tbsp butter

1 tbsp olive oil

2 tbsp white wine

50 g Pecorino Sarda

Parsley