eCook Meal
Waterford’s Baby Carrot Risotto
with sage burnt butter & hazelnuts
Created by Waterford Wine Estate, a winery situated on the rolling slopes of the Helderberg Mountain in Stellenbosch, this dish celebrates the beauty of carrots. You can look forward to notes of hazelnuts, burnt butter, crispy sage, white wine and Italian-style hard cheese that combine to make the rich carrot risotto and rainbow baby carrots shine.
Serving guide
Choose your portion size.
ZESTY PUREE
Place a pan over medium heat with a drizzle of oil. When hot, fry ½ the diced Onion and diced Carrot until golden, 5-6 minutes (shifting occasionally). Place into a blender. Add a squeeze of lemon juice, a splash of milk (optional) or water and seasoning. Pulse until smooth and set aside.
RISOTTO BASE
Boil the kettle. Dilute the stock with 600ml of boiling water. Place a pot for the risotto over a medium heat with a drizzle of oil. When hot, fry the remaining diced Onion until soft, 3-4 minutes (shifting occasionally). Add the grated Garlic and the risotto rice and fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until reduced, 1-2 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes.
PICKLE
Place the Radish rounds into a bowl with the juice from 1 lemon wedge, the zest, a splash of water and seasoning. Set aside until serving.
RAINBOW BABY CARROTS
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the halved baby carrots until starting to brown and soften, 5-8 minutes. Remove the pan from the heat and cover.
ADD MORE FLAVOUR
When the risotto is done, remove from the heat and stir through the Carrot & onion purée, the grated cheese, a generous knob of butter, and seasoning. Loosen with a splash of warm water if too thick.
BURNT BUTTER
Place a clean pan over medium-high heat with a drizzle of oil and 30g of butter. Once foaming, add the chopped Hazelnuts and the dried sage leaves. Fry until the leaves are crispy, 1-2 minutes per side (To make this easier, use tongs if you have them!) Remove from the heat and set aside the sage-infused butter for serving.
DONE!
Load up a heap of gorgeous Carrot risotto and serve the baby carrots over the top. Garnish with the hard cheese ribbons and pickled radish. Drizzle over the Hazelnuts & sage burnt butter and serve any remaining lemon wedges on the side. Time to warm up from the inside!
ZESTY PUREE
Place a pan over medium heat with a drizzle of oil. When hot, fry ½ the diced Onion and diced Carrot until golden, 5-6 minutes (shifting occasionally). Place into a blender. Add a squeeze of lemon juice, a splash of milk (optional) or water and seasoning. Pulse until smooth and set aside.
RISOTTO BASE
Boil the kettle. Dilute the stock with 1.2L of boiling water. Place a pot for the risotto over a medium heat with a drizzle of oil. When hot, fry the remaining diced Onion until soft, 4-5 minutes (shifting occasionally). Add the grated Garlic and the risotto rice and fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until reduced, 2-3 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes.
PICKLE
Place the Radish rounds into a bowl with the juice from 2 lemon wedges, the zest, a splash of water and seasoning. Set aside until serving.
RAINBOW BABY CARROTS
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the halved baby carrots until starting to brown and soften, 5-8 minutes. Remove the pan from the heat and cover.
ADD MORE FLAVOUR
When the risotto is done, remove from the heat and stir through the Carrot & onion purée, the grated cheese, a generous knob of butter, and seasoning. Loosen with a splash of warm water if too thick.
BURNT BUTTER
Place a clean pan over medium-high heat with a drizzle of oil and 60g of butter. Once foaming, add the chopped Hazelnuts and the dried sage leaves. Fry until the leaves are crispy, 1-2 minutes per side (To make this easier, use tongs if you have them!) Remove from the heat and set aside the sage-infused butter for serving.
DONE!
Load up a heap of gorgeous Carrot risotto and serve the baby carrots over the top. Garnish with the hard cheese ribbons and pickled radish. Drizzle over the Hazelnuts & sage burnt butter and serve any remaining lemon wedges on the side. Time to warm up from the inside!
ZESTY PUREE
Place a pan over medium heat with a drizzle of oil. When hot, fry ½ the diced Onion and diced Carrot until golden, 6-8 minutes (shifting occasionally). Place into a blender. Add a squeeze of lemon juice, a splash of milk (optional) or water and seasoning. Pulse until smooth and set aside.
RISOTTO BASE
Boil the kettle. Dilute the stock with 1.8L of boiling water. Place a pot for the risotto over a medium heat with a drizzle of oil. When hot, fry the remaining diced Onion until soft, 4-5 minutes (shifting occasionally). Add the grated Garlic and the risotto rice and fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until reduced, 2-3 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 25-30 minutes.
PICKLE
Place the Radish rounds into a bowl with the juice from 3 lemon wedges, the zest, a splash of water and seasoning. Set aside until serving.
RAINBOW BABY CARROTS
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the halved baby carrots until starting to brown and soften, 8-10 minutes. Remove the pan from the heat and cover.
ADD MORE FLAVOUR
When the risotto is done, remove from the heat and stir through the Carrot & onion purée, the grated cheese, a generous knob of butter, and seasoning. Loosen with a splash of warm water if too thick.
BURNT BUTTER
Place a clean pan over medium-high heat with a drizzle of oil and 90g of butter. Once foaming, add the chopped Hazelnuts and the dried sage leaves. Fry until the leaves are crispy, 1-2 minutes per side (To make this easier, use tongs if you have them!) Remove from the heat and set aside the sage-infused butter for serving.
DONE!
Load up a heap of gorgeous Carrot risotto and serve the baby carrots over the top. Garnish with the hard cheese ribbons and pickled radish. Drizzle over the Hazelnuts & sage burnt butter and serve any remaining lemon wedges on the side. Time to warm up from the inside!
ZESTY PUREE
Place a pan over medium heat with a drizzle of oil. When hot, fry ½ the diced Onion and diced Carrot until golden, 6-8 minutes (shifting occasionally). Place into a blender. Add a squeeze of lemon juice, a splash of milk (optional) or water and seasoning. Pulse until smooth and set aside.
RISOTTO BASE
Boil the kettle. Dilute the stock with 2.4L of boiling water. Place a pot for the risotto over a medium heat with a drizzle of oil. When hot, fry the remaining diced Onion until soft, 5-6 minutes (shifting occasionally). Add the grated Garlic and the risotto rice and fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until reduced, 3-4 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 25-30 minutes.
PICKLE
Place the Radish rounds into a bowl with the juice from 4 lemon wedges, the zest, a splash of water and seasoning. Set aside until serving.
RAINBOW BABY CARROTS
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the halved baby carrots until starting to brown and soften, 8-10 minutes. Remove the pan from the heat and cover.
ADD MORE FLAVOUR
When the risotto is done, remove from the heat and stir through the Carrot & onion purée, the grated cheese, a generous knob of butter, and seasoning. Loosen with a splash of warm water if too thick.
BURNT BUTTER
Place a clean pan over medium-high heat with a drizzle of oil and 120g of butter. Once foaming, add the chopped Hazelnuts and the dried sage leaves. Fry until the leaves are crispy, 1-2 minutes per side (To make this easier, use tongs if you have them!) Remove from the heat and set aside the sage-infused butter for serving.
DONE!
Load up a heap of gorgeous Carrot risotto and serve the baby carrots over the top. Garnish with the hard cheese ribbons and pickled radish. Drizzle over the Hazelnuts & sage burnt butter and serve any remaining lemon wedges on the side. Time to warm up from the inside!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R469.01
for 4 servings · R117.25 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
White Wine needs 200 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 80% of packR35.99
-
Radish needs 160 gRadish 150 g 150 g at R21.99 · 1.07× packR23.46
-
Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Carrot needs 240 gFreshly Frozen Peas, Baby Carrots & Sweetcorn Kernels 1 kg 1 kg at R64.99 · 24% of packR15.60
-
Baby Carrots needs 480 gFreshly Frozen Peas, Baby Carrots & Sweetcorn Kernels 1 kg 1 kg at R64.99 · 48% of packR31.20
-
Fresh Sage needs 15 gRosemary and Sage Grind 60 g 60 g at R50.99 · 25% of packR12.75
-
Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
-
Italian-style Hard Cheese needs 120 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 46% of packR32.30
-
Hazelnuts needs 40 gNescafé Hazelnut Cappuccino Sachets 10 x 18 g 18 g at R79.99 · 2.2× packsR177.76
-
Risotto Rice needs 400 mlRisotto Rice 1 kg R89.99 · whole pack (size can't be divided)R89.99
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- NOMU Vegetable Stock
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Waterford’s Baby Carrot Risotto?
The preparation time for Waterford’s Baby Carrot Risotto with sage burnt butter & hazelnuts is between 30 and 45 minutes.
What is the total time required to make Waterford’s Baby Carrot Risotto with sage burnt butter & hazelnuts?
The total time required to make Waterford’s Baby Carrot Risotto with sage burnt butter & hazelnuts is between 45 and 60 minutes.
How many servings does Waterford’s Baby Carrot Risotto provide?
4 servings
What are the main ingredients in Waterford’s Baby Carrot Risotto?
Baby Carrot, Carrot, Fresh Sage, Garlic, Grated Italian-style Hard Cheese, Hazelnuts, Lemon, NOMU Vegetable Stock, Onion, Radish, Risotto Rice, White Wine
What is the nutritional information of Waterford’s Baby Carrot Risotto?
Calories: 618, Carbs: 107 grams, Fat: grams, Protein: 21.1 grams, Sugar: 19.4 grams, Salt: 690 grams
How do I prepare Waterford’s Baby Carrot Risotto?
ADD MORE FLAVOUR: When the risotto is done, remove from the heat and stir through the carrot & onion purée, the grated cheese, a generous knob of butter, and seasoning. Loosen with a splash of warm water if too thick. DONE!: Load up a heap of gorgeous carrot risotto and serve the baby carrots over the top. Garnish with the hard cheese ribbons and pickled radish. Drizzle over the hazelnuts & sage burnt butter and serve any remaining lemon wedges on the side. Time to warm up from the inside! PICKLE: Place the radish rounds into a bowl with the juice from 2 lemon wedges, the zest, a splash of water and seasoning. Set aside until serving. ZESTY PUREE: Place a pan over medium heat with a drizzle of oil. When hot, fry ½ the diced onion and diced carrot until golden, 5-6 minutes (shifting occasionally). Place into a blender. Add a squeeze of lemon juice, a splash of milk (optional) or water and seasoning. Pulse until smooth and set aside. BURNT BUTTER: Place a clean pan over medium-high heat with a drizzle of oil and 60g of butter. Once foaming, add the chopped hazelnuts and the dried sage leaves. Fry until the leaves are crispy, 1-2 minutes per side (To make this easier, use tongs if you have them!) Remove from the heat and set aside the sage-infused butter for serving. RISOTTO BASE: Boil the kettle. Dilute the stock with 1.2L of boiling water. Place a pot for the risotto over a medium heat with a drizzle of oil. When hot, fry the remaining diced onion until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and the risotto rice and fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until reduced, 2-3 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. RAINBOW BABY CARROTS: Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the halved baby carrots until starting to brown and soften, 5-8 minutes. Remove the pan from the heat and cover.
What should be prepared from my kitchen to make Waterford’s Baby Carrot Risotto?
Baby Carrot, Carrot, Fresh Sage, Garlic, Grated Italian-style Hard Cheese, Hazelnuts, Lemon, NOMU Vegetable Stock, Onion, Radish, Risotto Rice, White Wine
How many calories does Waterford’s Baby Carrot Risotto have?
618 calories
How much fat content does Waterford’s Baby Carrot Risotto have?
grams