Carrot Risotto

Carrot Risotto

With lots of carrots, this risotto is great for your complexion. It's an easy cafe-style lunch, simple to make with a food processor. It's also a great baby food because it's not salty.

Ingredients: 2 to 3 servings

Uncooked white rice (unwashed)
1 rice cooker cup (180 ml)
3 cups - 600ml
Chicken soup stock granules
1/2 tablespoon
2 tablespoons
Canned tuna
Olive oil
2 tablespoons


1. I used these ingredients.
2. Remove the carrot stem, roughly chop the carrot. Divide into 3 or 4 portions and mince in a food processor.
3. Mince the onions in the blender (use the same blender). You can also use a regular food processor.
4. Heat some olive oil in a frying pan and stir-fry the carrot and onions.
5. When soft, add the uncooked white rice (unwashed) and continue cooking for about 2 minutes.
6. Combine the water with the soup stock granules. Pour into the pan and stir.
7. Add the canned tuna. Mix together. Simmer over a medium to high heat for 8 minutes. Do not cover the pan.
8. Continue simmering for 5 minutes over a low to medium heat. (Altogether, simmer for 13 to 15 minutes after adding the rice.)
9. Our family likes it dry and the rice not too hard. Transfer onto a serving dish and enjoy.
10. Season with some salt and black pepper if you like. Because the chicken stock and tuna give it a nice flavor, we only use some black pepper.

Story Behind this Recipe

I wanted to make an easy cafe-style lunch using a blender.