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

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

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

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: 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, reserving the water and setting it aside. Return the carrot to the pot, season, and set aside to cool. 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. Halve the trimmed leeks/s lengthways, rinse thoroughly, and finely chop. START STIRRING: Return the 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 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. WHILE THE RISOTTO IS ON THE GO…: When the carrot has cooled slightly, place in a blender. Blend until smooth, gradually adding reserved carrot water if necessary. (Don’t add too much; it should be thick.) Set aside for step 5. Place the rinsed salad leaves and sliced radish in a bowl. Toss together with 10ml of olive oil, a squeeze of lemon juice, and some seasoning. Set aside for serving. FINISHING TOUCHES: When the risotto is cooked, stir through the carrot purée and hard cheese until evenly distributed. If too thick, loosen by mixing in a splash of milk or more carrot water. Add a squeeze of lemon juice, season well, and remove from the heat. A PERFECT WINTER’S NIGHT SUPPER: Load up a heap of gorgeous carrot risotto. Garnish with the chopped parsley, the toasted pine nuts, and the lemon zest to taste. Serve with the crisp salad on the side. 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, Blender, Milk (optional), Butter

Silky & Golden Carrot Risotto

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 crisp, sweet pine nuts and fresh parsley.

Silky & Golden Carrot Risotto

with Italian-style hard cheese, leeks, lemon & pine nuts

Hands on Time: 35 - 50 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

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

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Blender
Milk (optional)
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, reserving the water and setting it aside. Return the carrot to the pot, season, and set aside to cool.
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. Halve the trimmed leeks/s lengthways, rinse thoroughly, and finely chop.
START STIRRING
Return the 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 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.
WHILE THE RISOTTO IS ON THE GO…
When the carrot has cooled slightly, place in a blender. Blend until smooth, gradually adding reserved carrot water if necessary. (Don’t add too much; it should be thick.) Set aside for step 5. Place the rinsed salad leaves and sliced radish in a bowl. Toss together with 5ml of olive oil, a squeeze of lemon juice, and some seasoning. Set aside for serving.
FINISHING TOUCHES
When the risotto is cooked, stir through the carrot purée and hard cheese until evenly distributed. If too thick, loosen by mixing in a splash of milk or more carrot water. Add a squeeze of lemon juice, season well, and remove from the heat.
A PERFECT WINTER’S NIGHT SUPPER
Load up a heap of gorgeous carrot risotto. Garnish with the chopped parsley, the toasted pine nuts, and the lemon zest to taste. Serve with the crisp salad on the side. Time to warm up from the inside!

Carrot - 120g
Pine Nuts - 10g
Vegetable Stock - 5ml
Leeks - 100g
Arborio Rice - 100ml
Garlic Clove - 1
White Wine - 50ml
Salad Leaves - 20g
Radish - 20g
Lemon - 1
Grated Italian-style Hard Cheese - 20ml
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, reserving the water and setting it aside. Return the carrot to the pot, season, and set aside to cool.
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. Halve the trimmed leeks/s lengthways, rinse thoroughly, and finely chop.
START STIRRING
Return the 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 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.
WHILE THE RISOTTO IS ON THE GO…
When the carrot has cooled slightly, place in a blender. Blend until smooth, gradually adding reserved carrot water if necessary. (Don’t add too much; it should be thick.) Set aside for step 5. Place the rinsed salad leaves and sliced radish in a bowl. Toss together with 10ml of olive oil, a squeeze of lemon juice, and some seasoning. Set aside for serving.
FINISHING TOUCHES
When the risotto is cooked, stir through the carrot purée and hard cheese until evenly distributed. If too thick, loosen by mixing in a splash of milk or more carrot water. Add a squeeze of lemon juice, season well, and remove from the heat.
A PERFECT WINTER’S NIGHT SUPPER
Load up a heap of gorgeous carrot risotto. Garnish with the chopped parsley, the toasted pine nuts, and the lemon zest to taste. Serve with the crisp salad on the side. Time to warm up from the inside!

Carrot - 240g
Pine Nuts - 20g
Vegetable Stock - 10ml
Leeks - 200g
Arborio Rice - 200ml
Garlic Cloves - 2
White Wine - 100ml
Salad Leaves - 40g
Radish - 40g
Lemon - 1
Grated Italian-style Hard Cheese - 40ml
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 12-15 minutes until soft and tender, shifting occasionally. Drain on completion, reserving the water and setting it aside. Return the carrot to the pot, season, and set aside to cool.
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 1,1L of boiled water and set aside. Halve the trimmed leeks/s lengthways, rinse thoroughly, and finely chop.
START STIRRING
Return the 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 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.
WHILE THE RISOTTO IS ON THE GO…
When the carrot has cooled slightly, place in a blender. Blend until smooth, gradually adding reserved carrot water if necessary. (Don’t add too much; it should be thick.) Set aside for step 5. Place the rinsed salad leaves and sliced radish in a bowl. Toss together with 15ml of olive oil, a squeeze of lemon juice, and some seasoning. Set aside for serving.
FINISHING TOUCHES
When the risotto is cooked, stir through the carrot purée and hard cheese until evenly distributed. If too thick, loosen by mixing in a splash of milk or more carrot water. Add a squeeze of lemon juice, season well, and remove from the heat.
A PERFECT WINTER’S NIGHT SUPPER
Load up a heap of gorgeous carrot risotto. Garnish with the chopped parsley, the toasted pine nuts, and the lemon zest to taste. Serve with the crisp salad on the side. Time to warm up from the inside!

Carrot - 360g
Pine Nuts - 30g
Vegetable Stock - 15ml
Leeks - 300g
Arborio Rice - 300ml
Garlic Cloves - 3
White Wine - 150ml
Salad Leaves - 60g
Radish - 60g
Lemons - 2
Grated Italian-style Hard Cheese - 60ml
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, reserving the water and setting it aside. Return the carrot to the pot, season, and set aside to cool.
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. Halve the trimmed leeks/s lengthways, rinse thoroughly, and finely chop.
START STIRRING
Return the 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 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.
WHILE THE RISOTTO IS ON THE GO…
When the carrot has cooled slightly, place in a blender. Blend until smooth, gradually adding reserved carrot water if necessary. (Don’t add too much; it should be thick.) Set aside for step 5. Place the rinsed salad leaves and sliced radish in a bowl. Toss together with 20ml of olive oil, a squeeze of lemon juice, and some seasoning. Set aside for serving.
FINISHING TOUCHES
When the risotto is cooked, stir through the carrot purée and hard cheese until evenly distributed. If too thick, loosen by mixing in a splash of milk or more carrot water. Add a squeeze of lemon juice, season well, and remove from the heat.
A PERFECT WINTER’S NIGHT SUPPER
Load up a heap of gorgeous carrot risotto. Garnish with the chopped parsley, the toasted pine nuts, and the lemon zest to taste. Serve with the crisp salad on the side. Time to warm up from the inside!