Roasted Carrot and Onion Risotto
Ingredients
- 4 medium carrots, sliced on a diagonal
- 1 large onion, cut into 1/2-inch wedges
- 2-inch piece fresh ginger, peeled and minced
- 4 tablespoons vegetable oil
- Kosher salt and freshly ground black pepper
- 4 cups low-sodium chicken broth
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 2 sprigs fresh thyme, plus more for garnish, optional
- 3 tablespoons cold unsalted butter, cubed
Organization Tags
Tags easily organize your Recipe Library
Comments