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Caramelised Carrot Risotto With Leek and Cheddar Cheese

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This risotto recipe is a mixture of a few different kinds that I have tried, one of them being nigella's own cheddar cheese and leek, but with a few changes.

This risotto recipe is a mixture of a few different kinds that I have tried, one of them being nigella's own cheddar cheese and leek, but with a few changes.

Ingredients

Serves: 2, but can be easily double

Metric Cups
  • 175 grams arborio rice
  • 2 large carrots (grated)
  • 2 small baby leeks
  • 1 litre vegetable stock
  • 65 grams cheddar cheese (grated)
  • 1 teaspoon dried thyme
  • 1 glass white wine
  • 6⅙ ounces arborio rice
  • 2 large carrots (grated)
  • 2 small baby leeks
  • 1⅘ pints vegetable broth
  • 2¼ ounces cheddar cheese (grated)
  • 1 teaspoon dried thyme
  • 1 glass white wine

Method

Caramelised Carrot Risotto With Leek and Cheddar Cheese is a community recipe submitted by Sophfarr and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • After 5 minutes, half the carrots and place them in separate bowls. Blend the carrot mixture in one of the bowls along with another splash of water. At this point you should have one bowl with puréed carrots and another bowl with grated. These can be left to come back to later.
  • In the same pot used for the carrots, heat another small knob of butter and a splash of olive oil, and once this has melted add the chopped leeks. In a separate bowl heat the stock. After 5 minutes add the rice to the Leeks and toast for one minute. With the heat at medium, add the wine and Dijon mustard, stirring constantly.
  • Once the wine has been absorbed, add the puréed carrots and a ladle of hot stock. Stirring constantly, continue adding ladles of the stock, waiting for each to be absorbed before adding the next. Do this for about 18 minutes. Don't worry if you haven't used all of the stock, or even if you needed to use extra.
  • After the 18 minutes, turn off the heat and add the rest of the carrot, grated cheese, parsley and plenty of salt and pepper. Stir well to fully combine. Serve with another sprinkling of parsley.
  • After 5 minutes, half the carrots and place them in separate bowls. Blend the carrot mixture in one of the bowls along with another splash of water. At this point you should have one bowl with puréed carrots and another bowl with grated. These can be left to come back to later.
  • In the same pot used for the carrots, heat another small knob of butter and a splash of olive oil, and once this has melted add the chopped leeks. In a separate bowl heat the stock. After 5 minutes add the rice to the Leeks and toast for one minute. With the heat at medium, add the wine and Dijon mustard, stirring constantly.
  • Once the wine has been absorbed, add the puréed carrots and a ladle of hot stock. Stirring constantly, continue adding ladles of the stock, waiting for each to be absorbed before adding the next. Do this for about 18 minutes. Don't worry if you haven't used all of the stock, or even if you needed to use extra.
  • After the 18 minutes, turn off the heat and add the rest of the carrot, grated cheese, parsley and plenty of salt and pepper. Stir well to fully combine. Serve with another sprinkling of parsley.
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