Carrot Rice

Name: Carrot Rice
Yield: 5
Ingredients: 1/4 cup plus 2 tablespoons of butter; Chopped onion; 3 stalks of chopped celery; 2 grated carrots; 1 tablespoon of grated ginger; 2 cups of rice (400g); 1 cup of dry white wine; 3 cups of carrot juice (8 large carrots pureed); 1 cup of fresh peas; 1 cup of grated Parmesan cheese; Salt to taste

1
1/4 cup plus 2 tablespoons of butter
2
Chopped onion
3
3 stalks of chopped celery
4
2 grated carrots
5
1 tablespoon of grated ginger
6
2 cups of rice (400g)
7
1 cup of dry white wine
8
3 cups of carrot juice (8 large carrots pureed)
9
1 cup of fresh peas
10
1 cup of grated Parmesan cheese
11
Salt to taste

Ingredients

1
1/4 cup plus 2 tablespoons of butter
2
Chopped onion
3
3 stalks of chopped celery
4
2 grated carrots
5
1 tablespoon of grated ginger
6
2 cups of rice (400g)
7
1 cup of dry white wine
8
3 cups of carrot juice (8 large carrots pureed)
9
1 cup of fresh peas
10
1 cup of grated Parmesan cheese
11
Salt to taste

Directions

1
In a pan, add 1/4 cup of butter
2
Refry the onion, celery, grated carrots, and ginger for 5 minutes, stirring occasionally
3
Add the rice, mix well, and then add the wine
4
Let it evaporate over high heat
5
Gradually add the carrot juice (1 ladle at a time), stirring occasionally
6
When the juice is gone, add 2 cups of water (if needed) gradually, and the peas
7
Cook until the rice is tender, but still slightly firm
8
Season
9
Add the remaining butter and grated Parmesan cheese, mix well, and serve immediately
10
Serves 5 people
11
642 calories per serving.