Roasted Carrot and Leek Risotto
This carrot and leek risotto makes a fantastic vegetarian side dish. It is made with arborio rice, white wine and roasted carrots and leeks. Pair it with your favorite proteins or vegetarian main dishes for a nice easy meal.
Equipment
- Sheet pan
- Large skillet or casserole dish
- Saucepan
- Ladle
Ingredients
- 4 cups vegetable stock
- 1 cup white wine
- 1 cup arborio rice
- 2 carrots
- 1 leek
- ¼ cup Parmesan cheese shredded
- 2 tablespoons olive oil
- 1 tablespoon thyme
- 1 tablespoon garlic minced
- ½ teaspoon pepper
Instructions
- Preheat the oven to 400°F, 200°C, or gas mark 6. In a saucepan bring the vegetable broth to a boil.4 cups vegetable stock
- Slice the carrots and leek in half lengthwise. Run the leek, cut side opened, under water to clean away the dirt. Slice off the roots at the bottom of the leek.2 carrots, 1 leek
- Place the carrots and leek on the sheet pan and drizzle 1 tablespoon oil to cover the vegetables. Place the carrots and leek, cut side down and place into the oven. Cook for 20 minutes.2 tablespoons olive oil
- Once the vegetable stock starts boiling, reduce to a simmer. Meanwhile heat a large skillet or casserole pan over medium-high heat, heat the remaining olive oil and arborio rice. Stir until rice becomes fragrant, add the garlic and cook for another 30 seconds, Then, add the white wine. Cook until it is absorbed.1 cup white wine, 1 cup arborio rice, 2 tablespoons olive oil, 1 tablespoon garlic
- Reduce the heat to medium and using a ladle add one ladle full of vegetable stock. Stir to mix evenly and cook until the liquid is almost absorbed, about 3-5 minutes, stirring frequently. Add the thyme and repeat until all but a ladle full of vegetable broth remains. Remove from the heat.4 cups vegetable stock, 1 tablespoon thyme
- Take the carrots and leeks out of the oven and slice them. Add them to the risotto along with the remaining broth, pepper and parmesan cheese. Stir to combine and top with additional parmesan cheese if desired.2 carrots, ¼ cup Parmesan cheese, ½ teaspoon pepper, 1 leek
Nutrition
Serving: 1servingCalories: 179kcalCarbohydrates: 26gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 2mgSodium: 535mgPotassium: 123mgFiber: 2gSugar: 2gVitamin A: 3050IUVitamin C: 4mgCalcium: 58mgIron: 2mg
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