Carrot leaves rice
Instructions
Rice to carrot tops
Clean the tops of carrots, wash them well, dry and chop coarsely.
Finely chop the onion and fry gently in a saucepan with the oil.
Before the sauce, pour the browned rice and toast for a few minutes, stirring constantly.
Wet with wine and let evaporate to open flame, and then begin to moisten with broth.
Cook for 15 minutes over medium heat bathing occasionally with the broth.
Just A few minutes from the end to the tops of built-in cooking carrots and stir well.
Withdrawn from the fire and add the Grana Padano then desired season with freshly ground pepper.
The tops of carrots may be substituted with tops of radishes.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 4 persons
- 320 g of arborio rice type
- a generous handful of carrot tops
- 40 g of extra virgin olive oil
- salt
- 70 g grated grana padano
- 1 litre vegetable stock
- 1/2 cup of white wine
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