Rice with carrot

 Ingredients

•     1 onion, cut  it  into small pieces 
•     3 carrots grated on grater
•     500gr rice for risotto
•     1 tomato, cut it into pieces (optional)
•     1200 ml vegetable broth or beef broth
•     200 ml olive oil
•     salt and pepper
•     and a little chopped parsley (optional).

Let's start ...
1. Prepare the broth. Add 1 cube of broth into a boiled water and stir it until it dissolve.
2. In a saucepan pour the olive oil on medium heat, and sauté the onion.
3. Once you have sauté, pour the carrots. Mix them  with a wooden spoon. Add the tomato and mix it again for a while.
4. Add the rice and mix it for 1-2 minutes.
5. Pour the broth, salt, pepper and stir. Cover the saucepan for 15 minutes. 5 minutes before the end, check the rice. If there is left broth add the parsley and leave it for 5 minutes. If not, add a little more boiling water and let it until the rice is ready.
Depending on the rice, it is usually ready in 15-20 minutes.
Serve it hot in a shallow dish.
Tip : You can add a glass of white wine just before you add the rice. Let it evaporate and follow the procedure.
 

.