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
Silky Golden Carrot Risotto
with baby carrots, balsamic glaze & pine nuts
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Silky Golden Carrot Risotto?
The preparation time for Silky Golden Carrot Risotto with baby carrots, balsamic glaze & pine nuts is between 25 and 40 minutes.
What is the total time required to make Silky Golden Carrot Risotto with baby carrots, balsamic glaze & pine nuts?
The total time required to make Silky Golden Carrot Risotto with baby carrots, balsamic glaze & pine nuts is between 45 and 60 minutes.
How many servings does Silky Golden Carrot Risotto provide?
4 servings
What are the main ingredients in Silky Golden Carrot Risotto?
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
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?
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
How many calories does Silky Golden Carrot Risotto have?
676 calories
How much fat content does Silky Golden Carrot Risotto have?
grams
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