Creamy Carrott Feta Risotto

Alright,, so,, Im going to try to take a little spin on this,, A different format if you will.

Instead of posting daily menu's Breakfast to Dinner,,

I'm going to try and post one meal a day that inspired me

or truly tempted LILYS palette :) This is after all,,, HER website :)

So,, yesterday she had an incredible dinner,,,

Well I shouldnt say ENTIRELY incredible parts of it

were,,, ehhh,, so so. but the part I feel the need to mention

is the Creamy Carrot Feta Risotto,,, and the PERFECTLY

steamed Brussel Sprouts, I love it when fresh steamed

veggies come out with total perfection!!!

I steamed them and topped them with a smidge of Olive oil and Lemon YUMMO !
The Creamy Carrot Feta Risotto recipe was courtesy of none other

MOOSEWOOD COOKS at Home cookbook,, ( aka. My kitchen Bible )

The lumps of sticky fish in the center of the plate were "Ssticky Salmon" which was ehhh ...

"not so great" "edible,, but not Re doable... So Im not wasting anyones times posting that recipe...

The flavors of fresh dill, feta and carrots, with a splash of lemon all meld together in a strange way to make a very unique and delicous spin on traditional rissoto.
The beauty of risotto if made right,, is that it provides a "Creaminess" that so many people crave in "comfort" food,, without all the added artery clogging dairy , No butter, no milk or cream,, . I must admit,, were not HARD CORE vegan by any stretch of the imagination,, occaional fish, egg and cheese will be found in our menus but not on a regular basis... ie: Feta,,

Lily gives it a Num Num,

KEY : Num= not a repeat.

Num Num = repeat mommy

Nummy Nummy = repeat PLEASE !

RISOTTO WITH CARROTS AND FETA

( COURTESY OF "MOOSEWOOD RESTUARANT COOKS AT HOME )

5 Cups of Vegetable stock

4 carrots cut into matchstick( u can buy these already cut )

1 small onion, diced

1 TBSP Olive OIl

1/1/2 cups aroborio rice

1 TBSP chopped FRESH dill

Juice of 1 lemon

1 cup of crumbled grated feta cheese.

2 TBSP's chopped fresh parsley ( optional )

Bring the stock to a boil in a covered pot. Ease the carrots into the boiling stock, lower the heat and very gently simmer.

In a large saucepan saute the oinions in the oil for about 5 minutes on medium heat, until softened but not browned.

Using a wooden sppon to avoid breaking the individual kernels, carefully add the rice, stirring gently until it is thoroughly coated with oil.

Add the dill.

Ladle 1 cup of the simmering stock with carrots into the saucepan and stir it into the rice. When the rice has absorbed the liquid, stir in another cup of stock. Continue to do this every few minutes after the liquid is absorbed until all stock is gone and rice is tender but al dente. Keep stirring the dish throughout to prevent sticking.

This will take about 15-20 minutes.

When the risotto is ready remove it from the heat and stir in the lemon juice , feta and optional parsley.

NOTE: I say to add the lemon juidiciously depending on who is comsuming it. The lemon can be a bit overpwering for some folks. Lily and I LOVE lemon, but my dear husband for example is not a BIG fan so add to your liking.

ENJOY ! As always,, keeping it flesh free and oh so happy !