Carrot & Rosemary RIsotto Recipe

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My passion is to create nice and colourful meals & bakes for kids. Meals that they can try at home with the parents guidance. Below we have Carrot & Rosemary Risotto. Catch me on Facebook, simply type in Supacakes East London, then can have a lot more types of goodies we for kiddies and adults birthday and many other occasions...Yummy!

Prep time:
Cook time:
Servings: 6 kids


Cost per serving $0.44 view details
  • 1 onion
  • 250 g (8 oz) carrots
  • 1-2 garlic cloves
  • few stems fresh rosemary
  • 2 tablespoons olive oil
  • 250 g (8 oz) risotto(arborio) rice
  • 1 litre (1 ¾ pints)chicken, lamb or vegetable stock


  1. -Peel and finely chop the onion.
  2. -Peel the carrots with the vegetable peeler and cut into small pieces.
  3. -Peel and crush the garlic.
  4. -Chop rosemary into small pieces with scissors.
  5. -Heat the oil in the frying pan, add the onion and fry over medium heat, stirring time to time with wooden spoon until the onion is pale golden.
  6. -Stir in the carrots, garlic, 1 tablespoon of rosemary leaves and rice.
  7. -Heat the stock and add it to the jug.
  8. -Pour one quarter of the hot stock on to the rice and simmer.
  9. -Keep a watch on the risotto as it cooks and top up with ladlefuls of stock every 5 minutes or so until the rice is soft and the stock nearly all added. Should take about 20 minutes.
  10. Spoon the risotto into warmed dishes and sprinkle with the extra rosemary leaves.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 116g
Recipe makes 6 servings
Calories 82  
Calories from Fat 43 52%
Total Fat 4.83g 6%
Saturated Fat 0.67g 3%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 44mg 2%
Potassium 328mg 9%
Total Carbs 9.06g 2%
Dietary Fiber 2.8g 9%
Sugars 3.34g 2%
Protein 2.27g 4%
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