Risotto with Spring Carrots and Leeks Recipe

Looking for an easy Risotto With Spring Carrots and Leeks recipe? Learn how to make Risotto With Spring Carrots and Leeks using healthy ingredients.


Submitted by sailingchef

Makes 4 servings



You can get carrots and leeks year ?round in the supermarket. In the spring, though, new carrots and leeks, fresh and sweet, come to farmers? markets.

Recipe Ingredients for Risotto With Spring Carrots and Leeks

7 cups chicken stock
2 tbsp extra virgin olive oil
3/4 lb carrots, peeled and thinly sliced on the diagonal
2 leeks, white and light green parts only, cut in half lengthwise, rinsed thoroughly and chopped
1 1/2 cups arborio rice
2 tsp fresh thyme leaves
2 cloves garlic, minced
1/2 cup dry white wine
3 tbsp fresh parsley, chopped
1 Freshly ground pepper to taste
1 1/2 tsp fresh lemon juice
1/3 cup Parmesan cheese, grated

Recipe Directions for Risotto With Spring Carrots and Leeks

  1. Pour your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot. Make sure that it is well seasoned.

  2. Heat the oil in a wide, heavy skillet or saucepan over medium heat, and add the carrots, leeks and 1/2 teaspoon salt. Cook, stirring, until the vegetables begin to soften, about three minutes. Add the rice, thyme and garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle.

  3. Add the wine, and stir over medium heat until it has almost evaporated. Begin adding the simmering stock, two ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly nor too quickly. Cook, stirring often, until the liquid is almost absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion ? adding more stock when the rice is almost dry, then stirring ? for about 20 to 25 minutes. Taste a bit of the rice. It should be chewy but not hard in the middle. (If it is still hard in the middle, add more stock and cook for another five minutes or so.) Stir in the chopped fresh herbs, add pepper to taste, taste and adjust salt.

  4. When the rice is cooked al dente, remove the pan from the heat and stir in another ladleful of stock, the Parmesan and lemon juice. The rice should be creamy. Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than lumping in a mound.

Categories

Rice, Vegetables, First Course, Side Dish, Italian

Nutrition Facts
Serving Size 677.3g
Amount Per Serving
Calories
461
Calories from Fat
98
% Daily Value*
Total Fat
10.9g
17%
Saturated Fat
2.8g
14%
Trans Fat
0.0g
Cholesterol
7mg
2%
Sodium
1540mg
64%
Potassium
500mg
14%
Total Carbohydrates
74.7g
25%
Dietary Fiber
5.4g
22%
Sugars
7.4g
Protein
10.8g
Vitamin A 305% Vitamin C 26%
Calcium 20% Iron 19%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • Very low in cholesterol
  • Very high in vitamin A
  •   Bad points
  • High in sodium
  • Contains alcohol
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