Carrot and Leek Risotto Recipe | Yummly

Carrot and Leek Risotto

EVERYDAY COOKING WITH MIRA(5)
Sarah Elle: "Adapted this recipe, using baldo rice, half butte…" Read More
11Ingredients
60Minutes
690Calories

Ingredients

US|METRIC
  • 7 cups organic vegetable broth
  • 3 extra-virgin olive oil (table spoons of)
  • 1 pound carrots (fresh grated)
  • 2 leeks (wash and chopped, white and green parts)
  • 5 1/2 cups arborio rice
  • 2 cloves garlic (crushed)
  • salt (to taste)
  • freshly ground pepper (to taste)
  • 1/2 cup wine (vegan)
  • 2 lemon thyme (table spoon of fresh)
  • 2 lemon juice (table spoons of)
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    NutritionView More

    690Calories
    Sodium46% DV1100mg
    Fat11% DV7g
    Protein24% DV12g
    Carbs46% DV139g
    Fiber32% DV8g
    Calories690Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol
    Sodium1100mg46%
    Potassium430mg12%
    Protein12g24%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate139g46%
    Dietary Fiber8g32%
    Sugars7g14%
    Vitamin A240%
    Vitamin C25%
    Calcium6%
    Iron40%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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    Reviews(5)

    Sarah Elle 6 months ago
    Adapted this recipe, using baldo rice, half butter & half olive oil with a chunk of Parmesan rind in the mix. Had no thyme so used rosemary & bay. Will leave out the lemon juice next time (didn’t like the acidity) & maybe substitute with zest instead.
    Claire Borley 8 months ago
    I put to much thyme in lol
    Kerry a year ago
    lovely risotto. one of my favourites and easy to make for someone who is terrible at cooking !
    Barry H. 2 years ago
    Very pleasant alternative to the usual risotto. I added butter and parmesan at the end for a creamier taste.
    Hannah Kerr 2 years ago
    Love this, dont know how its not more popular! This is our number 1 go to risotto now!

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