Creamy summer risotto with carrot, pea and pointed cabbage. Perfect for a summer evening when the garden is booming with small carrots, fresh peas and lots of dill.
This risotto is made with heirloom carrots from my kitchen garden, colours varying from white and yellow to orange and purple, but use any carrot you want. Use small carrots cut into lengths of 2-3 cm or larger carrots cut into smaller pieces.
A light vegetable stock is used but you can replace it with a light chicken stock. Just make sure the flavour doesn’t overpower the beautiful fresh ingredients.