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🍽️ Carrot Tomato Risotto with Crunchy Brazil Nuts

702 kcal · 30 min · 4 servings

Carrot Tomato Risotto with Crunchy Brazil Nuts Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Halve the onion and peel it. Finely chop the onion. Wash the carrots thoroughly. Peel the carrots. Cut off the ends of the carrots. Dice two carrots into small cubes. Put 700 milliliters of vegetable broth into a small pot. Bring the broth to a boil. Heat 2 tablespoons of oil in another pot over medium-high heat. Sauté the chopped onion and carrot cubes for about 3 minutes.
  2. 2. Add the risotto rice to the vegetables. Lightly toast the rice for about 1 minute. Stir in the tomato paste. Toast the tomato paste for another minute. Deglaze the mixture with about 300 milliliters of hot broth as soon as the tomato paste starts to stick to the bottom of the pot.
  3. 3. Simmer the risotto over medium heat for about 20 minutes. Stir the risotto regularly. Gradually add the remaining broth. Ensure the rice remains lightly covered with liquid at all times.
  4. 4. Slice the remaining carrots into thin rounds. Coarsely chop the Brazil nuts. Heat 1 tablespoon of oil in a pan over medium heat. Fry the carrot slices and Brazil nuts for about 2 to 3 minutes. Season the mixture with salt, pepper, and a little sugar.
  5. 5. Check if the rice is al dente and still has a slight bite. Stir marjoram into the risotto. Stir the cream cheese into the risotto.
  6. 6. Plate the risotto. Sprinkle the fried carrot slices on top. Sprinkle the crunchy Brazil nuts on top. Serve the dish. Enjoy your meal! Tip: A risotto should always have a loose and creamy texture. If it has become too thick, you can stir it creamy again with a splash of water, milk, or broth. Looking for a suitable side dish for your main course? How about [recipeLink=145669]?

Nutrition per serving