Cheesy roasted carrot risotto recipe
This tasty risotto dish is perfect for sharing with all the family. Full of creamy soft cheese and tangy pecorino, the vibrant roasted carrots and crunchy breadcrumbs on top add texture and sweetness.
See method- Serves 4
- 5 mins to prepare and 45 mins to cook
- 512 calories / serving
Ingredients
- 5 large carrots, peeled, trimmed and quartered lengthways
- 2 tbsp olive oil
- 60g wholemeal bread, blitzed into crumbs
- 2 leeks, trimmed and finely sliced
- 2 garlic cloves, finely chopped
- 240g arborio risotto rice
- 1 vegetable stock pot, made up to 900ml
- 50g grated pecorino
- 100g soft cheese
- 10g fresh coriander, leaves picked
Each serving contains
- Energy
- 2155kJ 512.0kcal
- Fat
- 18g
- Saturates
- 8g
- Salt
- 2.3g
- Sugars
- 19g
of the Reference intake
Carbohydrate 77.2gProtein 13.1gFibre 9.6g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Toss the carrots with 1 tbsp oil on a baking tray; season and roast for 25 mins until soft and browned. Scatter over the breadcrumbs and return to the oven for 5 mins until the crumbs are crisp and lightly browned.
- Meanwhile, heat 1 tbsp oil in a large saucepan over a medium-low heat. Add the leeks and cook for 5 mins until softened. Stir in the garlic and cook for 1 min.
- Increase the heat to medium, add the rice and stir for 1 min. Add a ladle of hot stock and stir continuously until most of the liquid has been absorbed. Repeat this process for 16-17 mins until the rice is just cooked and all the stock has been added.
- Turn off the heat, stir in the pecorino and half the soft cheese; season to taste. Set aside for 3 mins, then stir in half the carrots and divide between 4 serving bowls. Top with the remaining carrots and the breadcrumbs. Dot with the remaining soft cheese, season with black pepper and scatter with the coriander leaves to serve.
- See more Vegetarian recipes
