How to make
Heat the vegetable broth and keep it warm until it's time to use it.
Chop the fresh garlic and the shallots and fry them with the grated carrot and a pinch of salt in 40 ml of olive oil over low heat.
Pour the Arborio rice and stir for 1-2 minutes and then add the wine and stew for 2 minutes, while stirring occasionally.
Pour the broth in two portions and again do not stop stirring. This time, leave the lid off and until the liquid is absorbed, do not pour the next portion.
The idea is to get a creamy mixture, which is typical for risotto.
Once all the liquid is absorbed, it should be fully cooked, but try the rice and if it still is hard, you can add a little more broth or water.
Add 20 grams of the ground almonds (they will replace the parmesan, which is a typical ingredient for any risotto).
Add the remaining olive oil and stir.
Serve the lean risotto in two portions and sprinkle each one with more ground almonds and finely ground black pepper.
Enjoy your meal!
