Carrot and Feta Risotto

This is a good dish when you're in the mood for a meal that's rich and flavorful.



Ingredients
5 cups vegetable stock
4 carrots, shredded
1 small onion, diced
1 tablespoon olive oil
1 1/2 cups arborio rice
1 teaspoon dry dill or 1 tablespoon fresh dill
juice of 1 lemon
200 grams feta chesse
2 tablespoons parsley, chopped (optional)

Method

1. Bring the stock to a boil.
2. Put the carrots in the stock, lower the heat, and simmer gently.
3. In large wok or saucepan, add the olive oil and onion. Saute the onion until soft but not brown.
4. Carefully add the rice and stir until the grains are coated evenly in oil.
5. Add the dill to the rice mixture.
6. Add 1 cup of the stock to the rice and stir.
7. When the previous cup of stock is absorbed by the rice, add another cup.
8. Continue adding the stock to the rice like this until all of the stock has been absorbed and the rice is tender but al dente.
9. Remove from heat and stir in the lemon juice, feta cheese, and parsley.
10. Serve immediately.