Sweet ribbons of grated carrot make this simple risotto sweet and delicious

Ingredients

• 1 1/2 cups arborio rice
• 3 large carrots, grated in fine ribbons
• 300 g cherry tomatoes, halved
• 1 large onion, diced
• 3 cloves garlic, finely chopped
• 1 pint vegetable stock or broth
• 3 tbsp olive oil
• 1/3 cup vermouth or white wine
• salt to taste

Steps

1. In a large saucepan, Fry the tomatoes until blistered, set aside
2. Add the diced onion and carrot, fry in the olive oil until browned, 1 - 2 mins
3. Add the rice and coat in oil, fry 2 mins
4. Add the vermouth, stir constantly until absorbed
5. Gradually add the stock, stirring constantly until absorbed
6. Cook until rice is al dente
7. Season

Serving