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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
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
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
Nutrition facts
Servings
560 Calories per serving
Amounts Per Serving
- Total Fat: 25g
- Cholesterol: 60mg
- Sodium: 940mg
- Total Carbohydrates: 72g
- Protein: 12g
Daily Values
0%
Iron 6%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 10%