eCook Meal
Golden Carrot & Leek Risotto
with Italian-style hard cheese, lemon & pine nuts
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
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Frequently Asked Questions
What is the preparation time for Golden Carrot & Leek Risotto?
The preparation time for Golden Carrot & Leek Risotto with Italian-style hard cheese, lemon & pine nuts is between 35 and 50 minutes.
What is the total time required to make Golden Carrot & Leek Risotto with Italian-style hard cheese, lemon & pine nuts?
The total time required to make Golden Carrot & Leek Risotto with Italian-style hard cheese, lemon & pine nuts is between 40 and 60 minutes.
How many servings does Golden Carrot & Leek Risotto provide?
4 servings
What are the main ingredients in Golden Carrot & Leek Risotto?
Arborio Rice, Carrot, Garlic, Grated Italian-style Hard Cheese, Leek, Lemon, Parsley, Pine Nuts, Radish, Salad Leaves, Vegetable Stock, White Wine
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?
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. 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. 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. 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. 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.) 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!
What should be prepared from my kitchen to make Golden Carrot & Leek Risotto?
Arborio Rice, Carrot, Garlic, Grated Italian-style Hard Cheese, Leek, Lemon, Parsley, Pine Nuts, Radish, Salad Leaves, Vegetable Stock, White Wine
How many calories does Golden Carrot & Leek Risotto have?
calories
How much fat content does Golden Carrot & Leek Risotto have?
grams