Chef Brooke Williamson's Beef Short Ribs & Carrot Risotto

Chef Brooke Williamson is sharing a bite of springtime in this meal she’s crafted especially for World Chef. The foundation of this delectable dish is her braised short ribs, which are so tender you don’t even need a knife to slice into them. They’re nestled on top of her carrot risotto made with fresh carrots, carrot juice, and freshly grated parmigiano reggiano which will have your taste buds swooning. Some lemon buttered peas and pistachio gremolata add a bit of sunshine to everything (and you’ll want to add that gremolata onto everything else you eat, too). Thanks to Chef Brooke’s pre-made braised short ribs and par-cooked carrot risotto, this chef-made meal comes together in only 20 to 25 minutes.

Serves up to 4.