Cooks in: 30mins
Levels: Easy
Serves: 4
List of Ingredients
- 1 3/4 CUPS of carnaroli rice
- 7 OZ. of carrots, scrubbed
- 1/3 CUP of baby spinach, plus extra
- 8 of bacon strips
- Tarragon
- Butter
- Grated Grana Padano cheese
- Vegetable broth
- Salt
- Pepper
Method
1
To make risotto with carrot, first lay out the bacon strips on a small, lined baking sheet and roast in the oven at 375°F for approximately 10 minutes until crisp. Dice the carrots. Toast the rice in a dry saucepan, then add a ladleful of broth.
2
Add the carrot and cook the risotto for 18 minutes, gradually adding broth little by little (approximately 1 quart total). Season with salt and pepper at the end of cooking, then add the spinach, cut into strips, and a chopped sprig of tarragon.
3
Stir 2 knobs of butter and 4 tbsp grated Grana Padano in to the risotto. Serve with fresh spinach leaves and the crunchy bacon strips.