What are the main ingredients in Silky Golden Carrot Risotto?

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

What is the nutritional information of Silky Golden Carrot Risotto?

Calories: 676, Carbs: 127 grams, Fat: grams, Protein: 16.3 grams, Sugar: 33.2 grams, Salt: 546 grams

How do I prepare Silky Golden Carrot Risotto?

BUTTERY CARROTS: Boil the kettle. Place a small pot over a medium heat with a large knob of butter and a good splash of boiling water. Stir through the sliced carrot and pop on a lid. Allow to cook for 12-15 minutes until soft and tender, shifting occasionally. Drain on completion. Remove the carrot from the pot, and season. Dilute the stock with 800ml of boiling water. BITS AND BOBS: Place a clean pot, large enough for the risotto, over a medium heat. When hot, toast the pine nuts for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion. START STIRRING: Return the risotto pot to a medium heat with a drizzle of oil. When hot, fry the leeks for 4-5 minutes until soft. Stir through the rice and the grated garlic until evenly distributed. Mix in the wine and simmer until evaporated. Add a ladle 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. CARROT ON!: Return the small pot (from step 1) to a medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the halved baby carrots, cut side down, for 8-10 minutes until soft, shifting halfway. In the final minute, baste the carrots in ½ the balsamic glaze until coated. Cover to keep warm. When the boiled sliced carrots have cooled slightly, place in a blender with a splash of water. Blend until smooth, gradually adding more water if necessary. (Don’t add too much; it should be thick.) FINISHING TOUCHES: When the risotto is cooked, stir through the carrot purée and the grated hard cheese until evenly distributed. If too thick, loosen by mixing in a splash of milk or water. Add a squeeze of lemon juice, season well, and remove from the heat. Place the rinsed salad leaves in a bowl. Toss together with the remaining balsamic glaze, 10ml of olive oil, a squeeze of lemon juice, and some seasoning. A PERFECT WINTER’S NIGHT SUPPER: Load up a heap of gorgeous carrot risotto. Garnish with the balsamic-glazed baby carrots, chopped parsley, toasted pine nuts, and lemon zest to taste. Serve with the tangy salad on the side and scatter the cheese ribbons on the salad. Time to warm up from the inside!

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

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

Silky Golden Carrot Risotto

Name: Silky Golden Carrot Risotto
Prep time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Milk (optional); Blender; Butter

Put a spring in your step with this luscious, bright risotto! Buttery, naturally sweet carrot purée is swirled through a classic risotto of leeks, white wine, lemon, and hard cheese. Finished with balsamic-glazed baby carrots, crisp, sweet pine nuts and fresh parsley.

Silky Golden Carrot Risotto

with baby carrots, balsamic glaze & pine nuts

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Arborio Rice
Baby Carrot
Balsamic Glaze
Carrot
Fresh Parsley
Garlic Clove
Garlic Cloves
Italian-style Hard Cheese
Leeks
Lemon
Lemons
Pine Nuts
Salad Leaves
Vegetable Stock
White Wine

From your kitchen:

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

Serves 1

BUTTERY CARROTS
Boil the kettle. Place a small pot over a medium heat with a large knob of butter and a good splash of boiling water. Stir through the sliced carrot and pop on a lid. Allow to cook for 10-12 minutes until soft and tender, shifting occasionally. Drain on completion. Remove the carrot from the pot, and season. Dilute the stock with 500ml of boiling water.
BITS AND BOBS
Place a clean pot, large enough for the risotto, over a medium heat. When hot, toast the pine nuts for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion.
START STIRRING
Return the risotto pot to a medium heat with a drizzle of oil. When hot, fry the leeks for 3-4 minutes until soft. Stir through the rice and the grated garlic until evenly distributed. Mix in the wine and simmer until evaporated. Add a ladle 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.
CARROT ON!
Return the small pot (from step 1) to a medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the halved baby carrots, cut side down, for 6-8 minutes until soft, shifting halfway. In the final minute, baste the carrots in ½ the balsamic glaze until coated. Cover to keep warm. When the boiled sliced carrots have cooled slightly, place in a blender with a splash of water. Blend until smooth, gradually adding more water if necessary. (Don’t add too much; it should be thick.)
FINISHING TOUCHES
When the risotto is cooked, stir through the carrot purée and the grated hard cheese until evenly distributed. If too thick, loosen by mixing in a splash of milk or water. Add a squeeze of lemon juice, season well, and remove from the heat. Place the rinsed salad leaves in a bowl. Toss together with the remaining balsamic glaze, 5ml of olive oil, a squeeze of lemon juice, and some seasoning.
A PERFECT WINTER’S NIGHT SUPPER
Load up a heap of gorgeous carrot risotto. Garnish with the balsamic-glazed baby carrots, chopped parsley, toasted pine nuts, and lemon zest to taste. Serve with the tangy salad on the side and scatter the cheese ribbons on the salad. Time to warm up from the inside!

Carrot - 120g
Vegetable Stock - 5ml
Pine Nuts - 10g
Leeks - 100g
Arborio Rice - 100ml
Garlic Clove - 1
White Wine - 50ml
Baby Carrot - 100g
Balsamic Glaze - 15ml
Italian-style Hard Cheese - 20g
Lemon - 1
Salad Leaves - 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 and a good splash of boiling water. Stir through the sliced carrot and pop on a lid. Allow to cook for 12-15 minutes until soft and tender, shifting occasionally. Drain on completion. Remove the carrot from the pot, and season. Dilute the stock with 800ml of boiling water.
BITS AND BOBS
Place a clean pot, large enough for the risotto, over a medium heat. When hot, toast the pine nuts for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion.
START STIRRING
Return the risotto pot to a medium heat with a drizzle of oil. When hot, fry the leeks for 4-5 minutes until soft. Stir through the rice and the grated garlic until evenly distributed. Mix in the wine and simmer until evaporated. Add a ladle 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.
CARROT ON!
Return the small pot (from step 1) to a medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the halved baby carrots, cut side down, for 8-10 minutes until soft, shifting halfway. In the final minute, baste the carrots in ½ the balsamic glaze until coated. Cover to keep warm. When the boiled sliced carrots have cooled slightly, place in a blender with a splash of water. Blend until smooth, gradually adding more water if necessary. (Don’t add too much; it should be thick.)
FINISHING TOUCHES
When the risotto is cooked, stir through the carrot purée and the grated hard cheese until evenly distributed. If too thick, loosen by mixing in a splash of milk or water. Add a squeeze of lemon juice, season well, and remove from the heat. Place the rinsed salad leaves in a bowl. Toss together with the remaining balsamic glaze, 10ml of olive oil, a squeeze of lemon juice, and some seasoning.
A PERFECT WINTER’S NIGHT SUPPER
Load up a heap of gorgeous carrot risotto. Garnish with the balsamic-glazed baby carrots, chopped parsley, toasted pine nuts, and lemon zest to taste. Serve with the tangy salad on the side and scatter the cheese ribbons on the salad. Time to warm up from the inside!

Carrot - 240g
Vegetable Stock - 10ml
Pine Nuts - 20g
Leeks - 200g
Arborio Rice - 200ml
Garlic Cloves - 2
White Wine - 100ml
Baby Carrot - 200g
Balsamic Glaze - 30ml
Italian-style Hard Cheese - 40g
Lemon - 1
Salad Leaves - 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 and a good splash of boiling water. Stir through the sliced carrot and pop on a lid. Allow to cook for 15-20 minutes until soft and tender, shifting occasionally. Drain on completion. Remove the carrot from the pot, and season. Dilute the stock with 1,1L of boiling water.
BITS AND BOBS
Place a clean pot, large enough for the risotto, over a medium heat. When hot, toast the pine nuts for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion.
START STIRRING
Return the risotto pot to a medium heat with a drizzle of oil. When hot, fry the leeks for 5-7 minutes until soft. Stir through the rice and the grated garlic until evenly distributed. Mix in the wine and simmer until evaporated. Add a ladle 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.
CARROT ON!
Return the small pot (from step 1) to a medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the halved baby carrots, cut side down, for 10-12 minutes until soft, shifting halfway. In the final minute, baste the carrots in ½ the balsamic glaze until coated. Cover to keep warm. When the boiled sliced carrots have cooled slightly, place in a blender with a splash of water. Blend until smooth, gradually adding more water if necessary. (Don’t add too much; it should be thick.)
FINISHING TOUCHES
When the risotto is cooked, stir through the carrot purée and the grated hard cheese until evenly distributed. If too thick, loosen by mixing in a splash of milk or water. Add a squeeze of lemon juice, season well, and remove from the heat. Place the rinsed salad leaves in a bowl. Toss together with the remaining balsamic glaze, 15ml of olive oil, a squeeze of lemon juice, and some seasoning.
A PERFECT WINTER’S NIGHT SUPPER
Load up a heap of gorgeous carrot risotto. Garnish with the balsamic-glazed baby carrots, chopped parsley, toasted pine nuts, and lemon zest to taste. Serve with the tangy salad on the side and scatter the cheese ribbons on the salad. Time to warm up from the inside!

Carrot - 360g
Vegetable Stock - 15ml
Pine Nuts - 30g
Leeks - 300g
Arborio Rice - 300ml
Garlic Cloves - 3
White Wine - 150ml
Baby Carrot - 300g
Balsamic Glaze - 45ml
Italian-style Hard Cheese - 60g
Lemons - 2
Salad Leaves - 60g
Fresh Parsley - 8g

Download the Recipe

Serves 4

BUTTERY CARROTS
Boil the kettle. Place a small pot over a medium heat with a large knob of butter and a good splash of boiling water. Stir through the sliced carrot and pop on a lid. Allow to cook for 15-20 minutes until soft and tender, shifting occasionally. Drain on completion. Remove the carrot from the pot, and season. Dilute the stock with 1,3L of boiling water.
BITS AND BOBS
Place a clean pot, large enough for the risotto, over a medium heat. When hot, toast the pine nuts for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion.
START STIRRING
Return the risotto pot to a medium heat with a drizzle of oil. When hot, fry the leeks for 5-7 minutes until soft. Stir through the rice and the grated garlic until evenly distributed. Mix in the wine and simmer until evaporated. Add a ladle 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.
CARROT ON!
Return the small pot (from step 1) to a medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the halved baby carrots, cut side down, for 10-12 minutes until soft, shifting halfway. In the final minute, baste the carrots in ½ the balsamic glaze until coated. Cover to keep warm. When the boiled sliced carrots have cooled slightly, place in a blender with a splash of water. Blend until smooth, gradually adding more water if necessary. (Don’t add too much; it should be thick.)
FINISHING TOUCHES
When the risotto is cooked, stir through the carrot purée and the grated hard cheese until evenly distributed. If too thick, loosen by mixing in a splash of milk or water. Add a squeeze of lemon juice, season well, and remove from the heat. Place the rinsed salad leaves in a bowl. Toss together with the remaining balsamic glaze, 20ml of olive oil, a squeeze of lemon juice, and some seasoning.
A PERFECT WINTER’S NIGHT SUPPER
Load up a heap of gorgeous carrot risotto. Garnish with the balsamic-glazed baby carrots, chopped parsley, toasted pine nuts, and lemon zest to taste. Serve with the tangy salad on the side and scatter the cheese ribbons on the salad. Time to warm up from the inside!