Today I am thrilled to share a guest post with you from the lovely and talented Heather of Kitchen Concoctions! She has a very interesting culinary background that you can read on her about page called Little ol’ Me. Not only am I smitten with her delicious recipes and wonderful photography, but she and I are kindred souls, so I knew I had to invite her to guest post over here. Welcome, Heather, and thank you so much for your beautiful post!
Hi new friends! My name is Heather and I blog over at Kitchen Concoctions. I have gotten to know Faith during the past few months, and I felt so honored when she asked me to guest post here on An Edible Mosaic.
My blog, Kitchen Concoctions, is where I share my passion for all things food and cooking through recipes, cooking tips, and other food fun (sometimes I even share a little too much about myself, with silly stories and childhood memories). I hope you’ll stop by sometime and give a big ole Texas howdy!
Growing up in Texas with a Cajun family, I definitely have many distinct foods that bring me comforting memories and warm fuzzies. From my Grandmother’s seafood gumbo, to black-eyed peas and cornbread, BBQ chicken sandwiches, and my Mother’s pecan pie; these foods (and many, many more) scream good times and happy tummies.
As I grew up and realized that most of the outside world doesn’t survive on crawfish and brisket alone, I began a journey to discover new foods and broaden my culinary horizon. One food I quickly fell in love with was risotto.
Yes, humble, classic, creamy risotto.
Today, risotto is one of my favorite comfort foods. Not only is it hearty enough to stand on its own as a main dish, warming the soul on a chilly day, but the whole process of making risotto is so calming and dare I say, even therapeutic.
Stirring and stirring, completely lost in thought, until magically that rice and broth mixture is transformed into a pot of creamy goodness.
The beauty of risotto is that it is essentially a blank canvas. Over the years I have made several different versions, from Corn and Cauliflower Risotto, to even Pumpkin Risotto and a Three Cheese Broccoli Risotto; I think to say I am a little risotto obsessed is an understatement!
This is another satisfying risotto recipe. The carrots add an earthy, yet naturally slightly sweet flavor profile to this risotto. Add in some salty parmesan cheese and dive right in!
- 6 cups (1.5 liters) vegetable stock
- 3 tablespoons butter
- ½ small white onion, diced
- 2¼ cups grated carrot (about 290 g, or 4 large carrots)
- 1½ cups (225 g) Arborio rice
- 2 cloves garlic, minced
- ½ teaspoon dried sage
- ½ teaspoon dried dill weed
- ½ cup (50 g) finely grated Parmesan cheese, plus more for topping if desired
- ¼ teaspoon each salt and black pepper, or to taste
- Bring the vegetable stock to a simmer in a medium saucepan.
- Meanwhile, melt the butter in a large saucepan over medium-low heat. Add the onion and sauté until tender, about 5 minutes.
- Stir the carrot into the saucepan with the onion and sauté for another 2 to 3 minutes. Stir in the rice and cook until the rice starts to become translucent, about 3 minutes. Add the garlic, sage, and dill, and cook 1 minute more, stirring constantly.
- Slowly begin to stir the vegetable stock into the rice mixture, adding ½ to 1 cup at a time and stirring constantly. Continue stirring in more stock as the liquid absorbs into the rice. Repeat this process until the rice is tender, approximately 20 to 25 minutes.
- Once cooked, remove from heat and stir in the Parmesan cheese; season to taste with salt and black pepper.
- Serve immediately, topped with additional Parmesan cheese, if desired.
Be sure to follow Heather around the web so you don’t miss any of her wonderful recipes: