Risotto with Carrots and Feta (quick, easy, cheap, vegetarian)
I tried it with the feta the first time I made it and with the flavor from the bouillon cubes and lemon juice you can't really taste it. So consider the feta optional. If you have the money and really want the cheese then I recommend feta with peppercorn. I got that by accident one time and tried it. The peppercorn adds a nice flavor to the dish. I highly recommend the veggie bouillon cubes made by Knorr. They come in a small yellow box of 6 cubes.
I think I've perfected this dish by not adding the cheese and using more of the lemon juice (closer to 1.5 or 2 lemons worth), onion (one whole large), dill (1.5 tsp dry), and parsley (4-5 tbs). But I recommend starting with the basic recipe then tweaking it how you like it. The Knorr cubes infuse the whole dish with an awesome flavor.
5 cups vegetable stock or 3 large vegetable bouillon cubes and 5 cups of water.
4 carrots cut into matchsticks (mom just slices them, I grate them)
1 small onion diced (about 2/3 cup)
1 tablespoon olive oil
1 1/2 cups Arborio rice
1 tablespoon fresh dill or 1 teaspoon dried dill
Juice of 1 lemon
1 cup crumbled or grated feta cheese (optional)
2 tablespoons chopped fresh parsley (optional but I recommend it)
Bring the stock to a boil in a covered pot. Add the carrots, lower the heat, and simmer.
In a large saucepan, sauté the onions in the oil for about 5 minutes. You want them softened not browned. Using a wooden or plastic spoon to avoid breaking the kernels, carefully add the rice. Stir gently until it is thoroughly covered with oil.
Add the dill.
Ladle 1 cup of stock and carrots into the saucepan and stir it into the rice. When the rice has absorbed the stock add another cup. Keep stirring in the stock and carrots a cup at a time as the rice absorbs the liquid. This should take about 15-20 minutes. You are looking for the rice to be tender but al dente.
When the risotto is ready remove it from the heat and stir in the lemon juice, feta, and parsley.
Serve immediately.
Makes about 4-6 servings. Will keep nicely for several days in the fridge.
