Rice and Potato Dishes: Carrot Risotto

Carrot Risotto


  • salt and pepper to taste
  • 2 dl white wine
  • 8 dl vegetable bouillon
  • 3 spring onions, incl. green parts
  • 3 tbsp. Sbrinz cheese
  • 400 g bunch of carrots
  • 300 g risotto rice (e.g. San Andrea)
  • 40 g butter
Order the ingredients from COOP@home


Chop the onion finely. Slice the green part into rings and set aside. Cut the carrots into small wedges. Sauté the onions in the warm butter, add the rice and cook for approx. 2 minutes, stirring, until the rice is translucent. Add the wine and reduce completely. Add the carrots. Stirring frequently, add the bouillon a little at a time so that the rice is always barely covered with liquid. Simmer approx. 20 minutes until the rice is creamy and al dente. Stir in the butter, cheese and the green part of the onions and season. Garnish with carrot greens.


  • Rice and Potato Dishes
  • 30 mins Preparation/cooking time: ca. 30m
  • Servings For 4 people
  • Nutrition 431 Kcal