Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 4 people
Estimated cost per serve is 5 dollar
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 6 carrot, peeled, trimmed and quartered lengthways
- 3 2/3 cups vegetable stock
- 2 leeks, trimmed and finely sliced
- 2 cloves garlic, finely chopped
- 240grams risotto rice
- 50grams parmesan, grated
- 100grams goats cheese
Nutrition per serving
2080kJ / 498Cal
2080 Kilojoules or 498 Calories
24% of daily energy intake*
Protein
14.8grams
Fat
19.8grams
Carbs
66.0grams
Sugars
13.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This vegetarian risotto feature a creamy cheese and roasted carrot.
Method
Step 1 of 4
Preheat oven to 230°C/210°C fan-forced. In a baking sheet, combine 1 tbsp of the oil and the carrots. Mix well and roast for 25 minutes until soft and browned.
Step 2 of 4
Keep the vegetable stock in a pan over a very low heat to keep warm. In a separate pan, Heat the 1 tbs of olive oil in a large, deep frying pan, add the leeks, and fry for 10 minutes until softened. Add garlic and cook for another two minutes.
Step 3 of 4
Add the rice and stir around until it is coated in oil. Add one ladle of the stock to the risotto, stir constantly and wait until it is completely absorbed before adding another ladle. Repeat until the rice is cooked but still has a little bite.
Step 4 of 4
Remove from heat. Stir in the parmesan. Top it with the roasted carrot and goat cheese before serving.
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