Sweet ribbons of grated carrot make this simple risotto sweet and delicious Ingredients 1 1/2 cups arborio rice 3 large carrots, grated in fine ribbons 300 g cherry tomatoes, halved 1 large onion, diced 3 cloves garlic, finely chopped 1 pint vegetable stock or broth 3 tbsp olive oil 1/3 cup vermouth or white wine salt to taste Steps In a large saucepan, Fry the tomatoes until blistered, set aside Add the diced onion and carrot, fry in the olive oil until browned, 1 - 2 mins Add the rice and...
