I N G R E D I E N T S :

• 2 cups Arborio Rice
• 6 cups chicken stock
• 5 carrots
• ½ white onion, diced
• ¼ cup freshly grated Parmesan Cheese
• 2 tbsp ricotta cheese
• ¼ cup dry white wine 
• Grind Spice Co Garlic Salt, to taste
• freshly ground black pepper, to taste
• 1 tbsp Rocky Mountain Olive Oil Gravenstein Apple White Balsamic Vinegar, plus a drizzle
• 4 tbsp Rocky Mountain Olive Oil Rosemary Fused Olive Oil, plus a drizzle

I N S T R U C T I O N S :

1. Preheat oven to 350 °F. Peel 3 of the 5 carrots, use a grater to shave them. Toss carrot shavings with 1 tsp Gravenstein Apple Balsamic, 1 tbsp Rosemary Olive Oil, a pinch of Garlic Salt, and freshly ground black pepper to taste. Lay the carrot shavings on a baking tray lined with parchment paper and bake for 12 -15 minutes or until crisp. When done, remove from oven and set aside.
2. In a 1 quart saucepan, bring the chicken stock to a slow simmer. Turn to low heat and cover.
3. Heat a large pot over medium heat and add the remaining Rosemary Olive Oil. Dice the remaining 2 carrots and add to the pot with oil. Cook for 5 minutes, then add the onion and a drizzle of the Gravenstein Apple Balsamic. Saute, stirring occasionally until the onions become translucent. Season with a pinch of Garlic Salt ground black pepper.
4. Add the rice to the carrot and onion mixture, stirring for one minute. Add white wine and stir until absorbed.
5. Add ½ cup of the heated chicken stock to the rice until most of the stock has been absorbed by the rice as well. Repeat this step 4-5 times, until the rice has become aldente.
6. Fold in parmesan and ricotta, then add more sea salt and pepper to taste.
7. Garnish risotto with the carrot crisps, fresh rosemary, and an extra drizzle of Rosemary Olive Oil and eat it up!

N U T R I T I O N A L   I N F O :

Estimated per serving: 450 calories • 10g protein • 46g carbs • 24g fat • 520mg sodium

Estimated values may vary based on cheese amount, broth type, and ingredient brands.