I still had some baby goat that our friend brought us and thought i’ll cook it with wine and carrots and use the broth and carrots to then do a risotto. Everything together was delicious.


What do you need?

  • Baby goat for 2 (250g)
  • 20cl of red wine
  • 1 glass of rice
  • 4 carrots
  • 1 onion
  • 1 clove of garlic
  • Salt, pepper
  • 100g of parmesan
  • 10g of butter


  • Start by searing the meat: cook the meat in olive oil at the high te heat for a few minutes to give it a brown color
  • Once it starts to get a nice color, add the onions finely chopped and garlic
  • After 10mn, add the red wine and let it cook for 15mn
  • Add water
  • Add the carrots
  • Let it cook for around 20 more minutes
  • Keep the broth aside and put the carrots in the mixer
  • Mix the carrots into purée with a spoon of broth
  • In a deep pan or Le Creuset, fry some onions finely chopped. Add the rice and stir for 3mn
  • Add the broth little by little every time that the rice gets dried out and keep stirring all the time.
  • Add the carrot purée, stir well
  • Once the rice is almost ready, add the butter and parmesan
  • Cut the meat into large slices.
  • Dress the risotto using a round form and put the meat on top