This recipe uses diced carrots as a type of rice to make a risotto-like dish, creamy and thick. It could be called “Carrot-to”
Rinse 1/2 lb. of carrots, trim the ends, then cut into 1/4″ dice. Combine with 6 C. water and bring to a boil. Add 1/2 C. long-grain rice and a pinch of salt. Lower the heat and simmer until the carrots and rice are both quite tender — 20 to 30 minutes.
Soak 1/2 lb. spinach, drain, then spin dry. Chop it roughly.
Mince 3 cloves of garlic.
Heat 2 T. butter or olive oil in a skillet, then add the garlic and saute for 2-3 minutes. Add the spinach and stir to combine. Saute for 3-4 minutes.
Add the spinach to the carrot-rice mixture. Season with salt and pepper, and sprinkle with grated Romano cheese.