Dutch Oven Leek and Carrot Risotto


Main Dish
Dutch Oven Leek and Carrot Risotto

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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!

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Servings and Ingredients

Serves 4
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 salt
Hy-Vee black pepper

Things To Grab

  • 3 to 3 1/2 quart Dutch oven


  1. 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.

  2. 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.

  3. 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.

  4. Cover and bake 25 to 30 minutes or until rice is al dente and most of stock is absorbed.

  5. 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.

Nutrition facts


560 Calories per serving

Amounts Per Serving

  • Total Fat: 25g
  • Cholesterol: 60mg
  • Sodium: 940mg
  • Total Carbohydrates: 72g
  • Protein: 12g

Daily Values

Iron 6%
Calcium 10%
Vitamin D 0%
Potassium 10%