Risotto with carrot and pork 10-12 months

Peel the winter carrot and cut it into cubes. Wash the spring onion and cut the green parts into pieces. You do not use the white part.

Put the vegetables and chicken in a pan and add the water. Bring everything to the boil and let it simmer for about 45 minutes.

Strain the broth and discard the vegetables. Use the chicken meat for another dish.

Cut the pork into cubes of ½ cm. Melt the butter in a saucepan and fry the meat for 2 minutes. Because it is cut so small, it is quickly done.

Remove the meat from the pan and keep separate. Put the rice in the pan with the butter and fry for 1 min. Add 200 ml of the stock and bring to the boil.

Stir in the rice and put the lid on the pan. Cook the rice for 18 minutes on low heat. Stir occasionally and add some water if it gets too dry.

Meanwhile, peel or delete the carrots and cut into slices. Put the slices on with 100 ml of the stock and put the lid on the pan.

Boil the carrot for 10 minutes. Drain, but collect the stock. Prak the carrot with a fork and make the puree slightly thinner with some stock.

Cut or cut the dill very finely. Mix the dill and carrot puree through the risotto. Add the pieces of meat, warm everything.

Yummy! .