eCook Meal
Silky & Golden Carrot Risotto
with Italian-style hard cheese, leeks, lemon & pine nuts
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.
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 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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R234.51
for 4 servings · R58.63 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Leeks needs 400 gPotato & Leek Soup Mix 600 g 600 g at R42.99 · 67% of packR28.66
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Grated Italian-style Hard Cheese needs 80 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Pine Nuts needs 40 gRaw Pine Nuts 100 g 100 g at R144.99 · 40% of packR58.00
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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White Wine needs 200 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 80% of packR35.99
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
Not in the Woolies basket — source these elsewhere:
- Arborio Rice
Shopping
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Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Silky & Golden Carrot Risotto?
The preparation time for Silky & Golden Carrot Risotto with Italian-style hard cheese, leeks, lemon & pine nuts is between 35 and 50 minutes.
What is the total time required to make Silky & Golden Carrot Risotto with Italian-style hard cheese, leeks, lemon & pine nuts?
The total time required to make Silky & Golden Carrot Risotto with Italian-style hard cheese, leeks, lemon & pine nuts is between 40 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, 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 Silky & Golden Carrot Risotto?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Silky & Golden Carrot Risotto?
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! 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. 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. 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. 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.
What should be prepared from my kitchen to make Silky & Golden Carrot 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 Silky & Golden Carrot Risotto have?
calories
How much fat content does Silky & Golden Carrot Risotto have?
grams