Carrot Risotto with Walnuts & Parsley Oil
30 min
Veggie
130594
For 2 Portions
160 g
Arborio rice
40 g
walnut
30 g
Parmesan
15 g
parsley, fresh
2
carrot
1
yellow onion
1 stalk(s)
celery
4 tbsp
olive oil
1 clove(s)
garlic
1 tbsp
butter
1/2 l
vegetable broth
salt
1. All set?
2. Peel and finely chop onion.
3. Peel and grate garlic.