Carrot Risotto

• 2 Carrots
• 180 ml Uncooked white rice (unwashed)
• 1/4 Onion
• 2 1/2 cup Water
• 1/2 tbsp Chicken soup stock granules
• 2 tbsp Sake
• 1 Canned tuna
• 2 tbsp Olive oil

1. I used these ingredients.
2. Remove the carrot stem, roughly chop the carrot.
3. Divide into 3 or 4 portions and mince in a food processor.
4. Mince the onions in the blender (use the same blender).
5. You can also use a regular food processor.
6. Heat some olive oil in a frying pan and stir-fry the carrot and onions.
7. When soft, add the uncooked white rice (unwashed) and continue cooking for about 2 minutes.
8. Combine the water with the soup stock granules.
9. Pour into the pan and stir.
10. Add the canned tuna.
11. Mix together.
12. Simmer over a medium to high heat for 8 minutes.
13. Do not cover the pan.
14. Continue simmering for 5 minutes over a low to medium heat.
15. (Altogether, simmer for 13 to 15 minutes after adding the rice.)
16. Our family likes it dry and the rice not too hard.
17. Transfer onto a serving dish and enjoy.
18. Season with some salt and black pepper if you like.
19. Because the chicken stock and tuna give it a nice flavor, we only use some black pepper.

carrots, white rice, onion, water, chicken soup stock granules, sake, tuna, olive oil

Taken from cookpad.com/us/recipes/154574-carrot-risotto (may not work)