Preheat oven to 375 degrees. Melt 1 tablespoon butter in a 3 to 3-1/2-quart Dutch oven over medium-high heat. Add carrots; cook and stir 3 to 4 minutes or until tender. Transfer carrots to a bowl; set aside.
Easily prepare this delicious and creamy risotto in your Dutch oven! This elegant dish is filled with rice, carrots, leeks, and Parmesan cheese. It's perfect for a date night or dinner party!
Servings and Ingredients
|7 tbsp. Hy-Vee salted butter, divided|
|3 c. organic rainbow carrots, peeled and sliced|
|2 c. leeks, sliced, white and green parts only|
|1 ½ c. Hy-Vee Arborio rice|
|½ c. dry white wine, such as Chardonnay|
|4 c. Hy-Vee vegetable stock|
|2 tsp. fresh dill, finely chopped, plus additional for garnish|
|½ c. Soirée shredded Parmesan cheese|
|Hy-Vee black pepper|
Things To Grab
- 3 to 3 1/2 quart Dutch oven
Melt 4 tablespoons butter in same Dutch oven over medium heat. Add leeks; cook 3 to 6 minutes or until softened, stirring occasionally. Add rice; cook and stir 4 to 6 minutes or until rice is golden.
Remove Dutch oven from heat; add wine. Return to heat; cook and stir until wine is absorbed. Stir in vegetable stock and 2 teaspoons dill; bring to a simmer.
Cover and bake 25 to 30 minutes or until rice is al dente and most of stock is absorbed.
Stir remaining 2 tablespoons butter and Parmesan cheese into risotto. Season to taste with salt and pepper. Stir half of carrots into risotto; top with remaining carrots. Garnish with additional dill, if desired.
Amounts Per Serving
- Total Fat: 25g
- Cholesterol: 60mg
- Sodium: 940mg
- Total Carbohydrates: 72g
- Protein: 12g