Ingredients : Serves 4

ingredients image
  • 3-4 (300g) carrots, cut into sliced about 7-8mm thickness
  • 1/2 medium onion, peeled and thinly sliced
  • 1 clove garlic, thinly sliced
  • 2 tbsp olive oil
  • 1 tbsp tomato puree
  • 1 tbsp Japanese or risotto rice
  • 100-150ml semi-skimmed milk
  • salt & freshly ground black peppercorns
  • single cream


instructions image
  • Heat the oil in a large, heavy-bottomed saucepan over a low heat and fry the garlic.
  • Saute the onion for about 3-4 minutes until they are softened.
  • Add the carrot and cook for about 7-8 mintue until they are lightly cooked.
  • Pour 700ml water and the rice, then turn up the heat.
  • Bring up to the boil then add the tomato puree simmer for 20 minutes until the carrot is tender.
  • Transfer to a blender or food processor and whizz in batches until smooth.
  • Return the pan. Stir in the milk, then bring back to a simmer for 2-3 minutes until hot, adjustting the seasoning with salt and pepper.
  • Ladle into bowls, swirl in a dollop of single cream as a garnish if you like.
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instructions image

served image

This recipe was first published on mizueandco.com on 21th Nov. 2007.