Rice with Carrots and Cheese
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Difficulty:
easy
Difficulty
Preparation:
1 min
Preparation
Ingredients
for
2
- Ingredients
- 200 grams Rice
- 400 milliliters Vegetable broth
- salt
- 2 carrots
- 100 Gorgonzola
- rosemary (for garnish)
Preparation steps
1.
Rinse rice in a sieve under running water. Boil with twice the amount of vegetable broth as rice, lightly salted. Cover and simmer at very low heat for about 20 minutes.
2.
Peel carrots and plane into thin slices. Blanch in salted water for 3 minutes. Cut the Gorgonzola into small cubes.
3.
Serve rice and carrots on plates sprinkled with Gorgonzola and garnished with rosemary.
