What are the main ingredients in Golden Carrot & Leek Risotto?

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

What is the nutritional information of Golden Carrot & Leek Risotto?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Golden Carrot & Leek Risotto?

SPRINGTIME SUPPER!: Load up a heap of gorgeous carrot risotto. Garnish with the toasted pine nuts, fresh, chopped parsley and some lemon zest to taste. Serve with the fresh salad on the side. Buon appetito! BUTTERY CARROTS: Boil the kettle. Place a small pot over a medium heat with a large knob of butter. Add a small splash of boiling water and the sliced carrots, and pop on a lid. Allow to cook for 12-15 minutes until soft and tender, shifting occasionally. Remove from the heat on completion, season to taste, and set aside in the pot to cool. (Don’t drain any liquid from the pot.) BITS AND BOBS: Place a pot for the risotto over a medium heat. When hot, toast the pine nuts for 3-5 minutes until golden, shifting occasionally. Keep a close eye on them; they burn easily! Remove from the pot on completion and set aside for serving. Dilute the stock with 800ml of boiled water and set aside. Cut the trimmed leeks in half lengthways, rinse thoroughly, and finely chop. RISOTTO BASE: Return the pot to a medium heat with a drizzle of oil. When hot, sweat the leeks for 4-5 minutes until soft. Stir through the rice and grated garlic until evenly distributed. Pour in the white wine, give it a stir, and simmer until evaporated. Add a ladleful of stock and allow the rice to absorb it by stirring regularly and gently simmering. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente. WHILE THE RISOTTO IS ON THE GO…: Make the carrot purée! When the carrot has cooled slightly, place in a blender. Blend until smooth, adding some reserved water from the carrot pot if necessary. (Don’t add too much; it should be thick.) When the risotto is cooked, stir through the carrot purée and grated hard cheese until evenly distributed. Add a squeeze of lemon juice to taste, season well, and remove from the heat. FINISHING TOUCHES: Place the rinsed salad leaves and sliced radish in a bowl. Toss together with a drizzle of olive oil, a squeeze of lemon juice, and some seasoning.

What should be prepared from my kitchen to make Golden Carrot & Leek Risotto?

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

Golden Carrot & Leek Risotto

Put a spring in your step with this light and bright risotto! Buttery, naturally sweet carrot purée is swirled through a classic risotto of leeks, white wine, lemon, and hard cheese. Finished with creamy pine nuts and fresh parsley.

Golden Carrot & Leek Risotto

with Italian-style hard cheese, lemon & pine nuts

Hands on Time: 35 - 50 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Arborio Rice
Carrots
Fresh Parsley
Garlic Clove
Grated Italian-style Hard Cheese
Leeks
Lemon
Pine Nuts
Radish
Salad Leaves
Vegetable Stock
White Wine

From your kitchen:

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

Serves 1

BUTTERY CARROTS
Boil the kettle. Place a small pot over a medium heat with a large knob of butter. Add a small splash of boiling water and the sliced carrots, and pop on a lid. Allow to cook for 10-12 minutes until soft and tender, shifting occasionally. Remove from the heat on completion, season to taste, and set aside in the pot to cool. (Don’t drain any liquid from the pot.)
BITS AND BOBS
Place a pot for the risotto over a medium heat. When hot, toast the pine nuts for 3-5 minutes until golden, shifting occasionally. Keep a close eye on them; they burn easily! Remove from the pot on completion and set aside for serving. Dilute the stock with 500ml of boiled water and set aside. Cut the trimmed leek in half lengthways, rinse thoroughly, and finely chop.
RISOTTO BASE
Return the pot to a medium heat with a drizzle of oil. When hot, sweat the leeks for 3-4 minutes until soft. Stir through the rice and grated garlic until evenly distributed. Pour in the white wine, give it a stir, and simmer until evaporated. Add a ladleful of stock and allow the rice to absorb it by stirring regularly and gently simmering. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente.
WHILE THE RISOTTO IS ON THE GO…
Make the carrot purée! When the carrot has cooled slightly, place in a blender. Blend until smooth, adding some reserved water from the carrot pot if necessary. (Don’t add too much; it should be thick.) When the risotto is cooked, stir through the carrot purée and grated hard cheese until evenly distributed. Add a squeeze of lemon juice to taste, season well, and remove from the heat.
FINISHING TOUCHES
Place the rinsed salad leaves and sliced radish in a bowl. Toss together with a drizzle of olive oil, a squeeze of lemon juice, and some seasoning.
SPRINGTIME SUPPER!
Load up a heap of gorgeous carrot risotto. Garnish with the fresh, chopped parsley, the toasted pine nuts, and some lemon zest to taste. Serve with the fresh salad on the side. Buon appetito!

Carrots - 120g
Pine Nuts - 10g
Vegetable Stock - 5ml
Leeks - 100g
Garlic Clove - 1
Arborio Rice - 100ml
White Wine - 50ml
Grated Italian-Style Hard Cheese - 20g
Lemon - 1
Salad Leaves - 20g
Radish - 20g
Fresh Parsley - 3g

Download the Recipe

Serves 2

BUTTERY CARROTS
Boil the kettle. Place a small pot over a medium heat with a large knob of butter. Add a small splash of boiling water and the sliced carrots, and pop on a lid. Allow to cook for 12-15 minutes until soft and tender, shifting occasionally. Remove from the heat on completion, season to taste, and set aside in the pot to cool. (Don’t drain any liquid from the pot.)
BITS AND BOBS
Place a pot for the risotto over a medium heat. When hot, toast the pine nuts for 3-5 minutes until golden, shifting occasionally. Keep a close eye on them; they burn easily! Remove from the pot on completion and set aside for serving. Dilute the stock with 800ml of boiled water and set aside. Cut the trimmed leeks in half lengthways, rinse thoroughly, and finely chop.
RISOTTO BASE
Return the pot to a medium heat with a drizzle of oil. When hot, sweat the leeks for 4-5 minutes until soft. Stir through the rice and grated garlic until evenly distributed. Pour in the white wine, give it a stir, and simmer until evaporated. Add a ladleful of stock and allow the rice to absorb it by stirring regularly and gently simmering. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente.
WHILE THE RISOTTO IS ON THE GO…
Make the carrot purée! When the carrot has cooled slightly, place in a blender. Blend until smooth, adding some reserved water from the carrot pot if necessary. (Don’t add too much; it should be thick.) When the risotto is cooked, stir through the carrot purée and grated hard cheese until evenly distributed. Add a squeeze of lemon juice to taste, season well, and remove from the heat.
FINISHING TOUCHES
Place the rinsed salad leaves and sliced radish in a bowl. Toss together with a drizzle of olive oil, a squeeze of lemon juice, and some seasoning.
SPRINGTIME SUPPER!
Load up a heap of gorgeous carrot risotto. Garnish with the toasted pine nuts, fresh, chopped parsley and some lemon zest to taste. Serve with the fresh salad on the side. Buon appetito!

Carrots - 240g
Pine Nuts - 20g
Vegetable Stock - 10ml
Leeks - 200g
Garlic Clove - 2
Arborio Rice - 200ml
White Wine - 100ml
Grated Italian-Style Hard Cheese - 40g
Lemon - 1
Salad Leaves - 40g
Radish - 40g
Fresh Parsley - 5g

Download the Recipe

Serves 3

BUTTERY CARROTS
Boil the kettle. Place a small pot over a medium heat with a large knob of butter. Add a small splash of boiling water and the sliced carrots, and pop on a lid. Allow to cook for 12-15 minutes until soft and tender, shifting occasionally. Remove from the heat on completion, season to taste, and set aside in the pot to cool. (Don’t drain any liquid from the pot.)
BITS AND BOBS
Place a pot for the risotto over a medium heat. When hot, toast the pine nuts for 3-5 minutes until golden, shifting occasionally. Keep a close eye on them; they burn easily! Remove from the pot on completion and set aside for serving. Dilute the stock with 800ml of boiled water and set aside. Cut the trimmed leeks in half lengthways, rinse thoroughly, and finely chop.
RISOTTO BASE
Return the pot to a medium heat with a drizzle of oil. When hot, sweat the leeks for 4-5 minutes until soft. Stir through the rice and grated garlic until evenly distributed. Pour in the white wine, give it a stir, and simmer until evaporated. Add a ladleful of stock and allow the rice to absorb it by stirring regularly and gently simmering. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente.
WHILE THE RISOTTO IS ON THE GO…
Make the carrot purée! When the carrot has cooled slightly, place in a blender. Blend until smooth, adding some reserved water from the carrot pot if necessary. (Don’t add too much; it should be thick.) When the risotto is cooked, stir through the carrot purée and grated hard cheese until evenly distributed. Add a squeeze of lemon juice to taste, season well, and remove from the heat.
FINISHING TOUCHES
Place the rinsed salad leaves and sliced radish in a bowl. Toss together with a drizzle of olive oil, a squeeze of lemon juice, and some seasoning.
SPRINGTIME SUPPER!
Load up a heap of gorgeous carrot risotto. Garnish with the toasted pine nuts, fresh, chopped parsley and some lemon zest to taste. Serve with the fresh salad on the side. Buon appetito!

Carrots - 240g
Pine Nuts - 20g
Vegetable Stock - 10ml
Leeks - 200g
Garlic Clove - 2
Arborio Rice - 200ml
White Wine - 100ml
Grated Italian-Style Hard Cheese - 40g
Lemon - 1
Salad Leaves - 40g
Radish - 40g
Fresh Parsley - 5g

Download the Recipe

Serves 4

BUTTERY CARROTS
Boil the kettle. Place a small pot over a medium heat with a large knob of butter. Add a small splash of boiling water and the sliced carrots, and pop on a lid. Allow to cook for 15-20 minutes until soft and tender, shifting occasionally. Remove from the heat on completion, season to taste, and set aside in the pot to cool. (Don’t drain any liquid from the pot.)
BITS AND BOBS
Place a large pot for the risotto over a medium heat. When hot, toast the pine nuts for 3-5 minutes until golden, shifting occasionally. Keep a close eye on them; they burn easily! Remove from the pot on completion and set aside for serving. Dilute the stock with 1,3L of boiled water and set aside. Cut the trimmed leeks in half lengthways, rinse thoroughly, and finely chop.
RISOTTO BASE
Return the pot to a medium heat with a drizzle of oil. When hot, sweat the leeks for 5-7 minutes until soft. Stir through the rice and grated garlic until evenly distributed. Pour in the white wine, give it a stir, and simmer until evaporated. Add a ladleful of stock and allow the rice to absorb it by stirring regularly and gently simmering. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente.
WHILE THE RISOTTO IS ON THE GO…
Make the carrot purée! When the carrot has cooled slightly, place in a blender. Blend until smooth, adding some reserved water from the carrot pot if necessary. (Don’t add too much; it should be thick.) When the risotto is cooked, stir through the carrot purée and grated hard cheese until evenly distributed. Add a squeeze of lemon juice to taste, season well, and remove from the heat.
FINISHING TOUCHES
Place the rinsed salad leaves and sliced radish in a bowl. Toss together with a drizzle of olive oil, a squeeze of lemon juice, and some seasoning.
SPRINGTIME SUPPER!
Load up a heap of gorgeous carrot risotto. Garnish with the toasted pine nuts, fresh, chopped parsley and some lemon zest to taste. Serve with the fresh salad on the side. Buon appetito!