Carrot Risotto

Carrot Risotto

  • 1 tsp olive oil
  • 2 slices of center cut bacon
  • 1 tsp minced garlic
  • 1/2 cup of sliced leeks
  • 1 10.5oz bag of Hanover Foods Riced Carrots
  • 1/2 cup + 1 tbsp vegetable broth
  • 1 tbsp fresh lemon juice
  • 2 oz cream cheese
  • pepper, to taste
  • 1 tsp freshly chopped parsley, to garnish
  1. Place a medium skillet over medium heat. Coat the skillet with olive oil and then add in the slices of bacon. Cook the bacon for about 5 minutes or until almost crispy. When done, remove the bacon with tongs or a slotted spatula and set aside on a paper-towel lined plate.
  2. In the same skillet with the bacon grease, add in the garlic and leeks. Stir to cook for 1 minute and then add in 1 tbsp of the vegetable broth. Stir to combine and then add in the lemon juice and Riced Carrots.” Stir to combine again and season with pepper. Let cook for 1 minute and then add in the rest of the vegetable broth. Let reduce until the liquid is fully absorbed.
  3. Taste the “rice.” If the carrots are no longer crunchy, it’s done. If not, cook covered for 3 more minutes.
  4. Add cream cheese and stir until smooth.
  5. While the rice is reducing, dice your slices of bacon. Set aside.
  6. When the rice is done, fold in the diced bacon, stir to combine and then pour into a bowl. Top with parsley.
Category

Side Dishes