What are the main ingredients in Waterford’s Baby Carrot Risotto?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Blender, Butter

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?

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. 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. 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. 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!

What should be prepared from my kitchen to make Waterford’s Baby Carrot Risotto?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Blender, Butter

Waterford’s Baby Carrot Risotto

Name: Waterford’s Baby Carrot Risotto
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Milk (optional); Blender; Butter

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.

Waterford’s Baby Carrot Risotto

with sage burnt butter & hazelnuts

Hands on Time: 30 - 45 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Baby Carrots
Carrot
Fresh Sage
Garlic Clove
Garlic Cloves
Hazelnuts
Italian-style Hard Cheese
Lemon
Lemons
NOMU Vegetable Stock
Onion
Onions
Radish
Risotto Rice
White Wine

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Milk (optional)
Blender
Butter

Photo of Waterford’s Baby Carrot Risotto

Serves 1

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!

Onion - 1
Carrot - 120g
Lemon - 1
NOMU Vegetable Stock - 5ml
Garlic Clove - 1
Risotto Rice - 100ml
White Wine - 50ml
Radish - 40g
Baby Carrots - 120g
Italian-style Hard Cheese - 30g
Hazelnuts - 10g
Fresh Sage - 4g

Download the Recipe

Serves 2

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!

Onion - 1
Carrot - 120g
Lemon - 1
NOMU Vegetable Stock - 10ml
Garlic Clove - 1
Risotto Rice - 200ml
White Wine - 100ml
Radish - 80g
Baby Carrots - 240g
Italian-style Hard Cheese - 60g
Hazelnuts - 20g
Fresh Sage - 8g

Download the Recipe

Serves 3

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!

Onions - 2
Carrot - 240g
Lemons - 2
NOMU Vegetable Stock - 15ml
Garlic Cloves - 2
Risotto Rice - 300ml
White Wine - 150ml
Radish - 120g
Baby Carrots - 360g
Italian-style Hard Cheese - 90g
Hazelnuts - 30g
Fresh Sage - 12g

Download the Recipe

Serves 4

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!