Oven risotto with Möhren, and sun-dried tomatoes
When I became a mother, shone out the carrot for me in a whole new light. I eat them since then, increasingly and in any Form. There is hardly a month in the year in which I have no carrots in the house. My son and I love you in all things Possible, but also easy to snack on. In a Risotto she makes also a good figure and therefore an oven risotto variant with carrots, it was time to figure out. However, I wanted to give the carrots taste a little gain, and I have matured, therefore, the sun-dried tomatoes.
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Usually, or actually always, I prepare the Risotto in the oven as the oven risotto. So I can do some more things while the Risotto schmurgelt in front of himself alone, and already a wonderful scent. On top of that, it is still alcohol-free, because there is no wine comes into it, as in the classic preparation. That is not unimportant, because after all, I cook for the whole family and my son with is.
I know, I know, and I say this every Time well-behaved: The Textbook says that a Risotto must be stirred, so that it gets its creamy consistency at all. BUT, time is precious and also 20 minutes I have on the stove are standing with Stirring to be housed precious to me. Maybe the oven risotto is creamy not a textbook and gets to from the professional chef no 1+ with ⭐ for the mouth feel, but also my oven risotto with carrots and sun-dried tomatoes delicious and creamy ? is, nevertheless, incredibly so!
For me very much for a Risotto out of the oven, because it is to prepare simple and incredibly practical. Anything at all, for me, is practically what comes out of the oven – oven dishes are, for me, simply unbeatable ? .
If you want, You can crown my oven risotto with carrots and sun-dried tomatoes with a couple fried shrimp (peeled). My son devours shrimp and therefore, you usually, if I have some in my freezer.
Look also my other oven risotto variants, maybe one for You is still:
The oven risotto with chicken breast fillet and dried porcini mushrooms or
the oven risotto with lemon, thyme and Basil , and finally
the asparagus risotto from the oven with green asparagus and tarragon.
Oven risotto with carrots and sun-dried tomatoes
INGREDIENTS
- 250 g risotto rice
- 1 Liter of vegetable stock - From stock cubes/Paste or self-made
- 4 carrots, medium size (about 350g) - small diced
- 10 piece/approx. 100g tomato, dried, preserved in Oil from the glass - slightly drained, chopped
- 1 onion, medium sized - cut into small pieces
- 1 red chili pepper or hot Pepper, fresh, - seeded and cut into small pieces
- 2 TBSP tomato paste
- 1-2 cloves of garlic - pressed
- 60 g Parmesan cheese - freshly grated
- 3 TBSP olive oil
- 1 splash of lemon juice - freshly squeezed
- Salt and pepper - to taste
TO SERVE - FOR EXAMPLE,
- Parmesan cheese - freshly grated
- Parsley, fresh - finely cut
- Crème Fraiche
- Shrimp (raw peeled) - fried
INSTRUCTIONS
- Preheat the oven to 200 degrees convection before.
- In an ovenproof Dutch oven or sauté pan with the 3 TABLESPOONS of olive oil on a medium level heat.
- Now the diced onions for a short moment alone in a pan and then the carrots, dried tomatoes, chilli and tomato paste into the. For about 5 minutes together for a short time.
- In connection for about 1/2 Minute, the garlic with the meat.
- Now stir the rice and leaves him short with stew. Meanwhile, put the prepared vegetable broth ready.
- Then give You the vegetable broth and splash of lemon juice added. Lid on for 30 minutes in the oven.
- After 30 minutes out of the oven with the Parmesan and salt, pepper to taste and add about 1-2 minutes (for a creamy consistency), stirring occasionally.
- To Serve rcalibration You e.g. Parmesan, parsley, Crème Fraiche , and maybe fried shrimp. I wish you a good appetite!
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