Carnaroli Rice with roasted carrot, Greek yogurt and coriander oil
INGREDIENTS (SERVES 4):
- 320 g Carnaroli rice Riso Scotti
- 500 g carrots
- 1 yellow onion
- 1 L vegetable broth
- 2 tbsp extra virgin olive oil
- 100 g Greek yogurt
METHOD:
Roast peeled carrots at 200°C for 30 minutes with olive oil, salt, and pepper.
Blend them with one ladle of broth to obtain a smooth cream.
Sauté chopped onion in olive oil, then add Carnaroli rice and toast for 2 minutes.
Gradually add hot broth while stirring.
After 12–13 minutes, incorporate carrot cream and cook until al dente.
Off the heat, add butter and labneh, and stir until creamy and velvety.
Plate the risotto, drizzle with coriander oil, lemon zest a spoon of Greek yogurt and fresh parsley the centre.
Enjoy!
