Nibble nibble nibble. Carrots are one of my most FAVORITE vegetables to eat because there’s a certain amount of sweetness in them that make them absolutely scrumptious. Not to mention how their crunchiness helps satisfy my need to crunch and munch. Okay I know this might sound a little crazy but once upon a time I got so obsessed with carrots that I completely overloaded on beta-carotene without knowing and I started to turn orange! I doubt it would of been noticeable on anyone else but since I’m already so pale…it was super apparent on my skin! Well, no worries, I eased up on the carrots for the next couple of days and I assure you I’m back to my original fair skin tone now. Anyways, since I adore carrots so much, I decided that i would spread the joy by bringing carrot risotto to Fiesta Friday this week! That and I have yet to bring a savory dish to the party. This “risotto” is so light and creamy that you don’t even realize that it’s fat and cheese free! Yeah, that’s the thing about risottos as much as I LOVE it, it’s one of those dishes that I rarely ever order because it gets a little too rich and creamy for me so this recipe is the perfect solution to my problem.
Simple. Clean. Ingredients.
1/2 cup quinoa or rice (uncooked)
1 cm ginger slice
1 clove garlic
1 1/2 cup water or vegetable stock or chicken stock
extra veggies of your choice diced
1/2 can tuna (optional)
seasonings to taste
1. Blend the carrot, onion, ginger, and garlic in a food processor or blender until smooth
2. Add the quinoa/rice and continue to cook on medium heat for another 3 minutes.
3. Add in the water/stock and tuna. Simmer everything uncovered over a medium-high heat for 8 minutes. Add any additional veggies you want to add in reduce to medium-low heat and simmer for another 5 minutes.
If carrots aren’t for you, no need to fret too much because you can make it with squash or yams instead! Just make sure you boil them until their soft before blending them up to create a mash like consistency