Chilly spring nights call for warm and colourful dinners. This risotto, inspired by a refreshing and summery carrot salad, fits the bill perfectly. The orange of the grated carrot brightens the rice, and the harissa adds significant depth to the flavour.
I used red wine because it was what I had on hand, but white wine would work wonderfully as well. Though feta is not a classic risotto cheese, it melts deliciously into the rice and gives the dish a certain richness.
Spiced Carrot Risotto
Makes 4-5 servings
4 tablespoons butter
1 medium onion, diced
1 tablespoon harissa
2 garlic cloves, minced
1 teaspoon ground cumin
1 cup risotto rice
2/3 cup red wine
3-4 cups chicken broth, heated
1/3 cup feta cheese
Salt and pepper, to taste
Melt the butter in a large saucepan over medium heat. Add the onion and cook until softened. Stir in the harissa, garlic, and cumin, and cook for an additional minute. Add the rice and stir until fully coated with butter. Stir in the wine. Once the wine has been fully absorbed, add the chicken broth by the cup, waiting for each cup to be absorbed before adding the next cup. You will know when the rice is ready because it will no longer absorb the broth. Add the feta, salt, and pepper, and stir until the feta is fully melted. Serve immediately. Enjoy!
mollysaurus 