Roast carrot risotto

Name: Roast carrot risotto | Asda Good Living
Total time: 1 h 10 min
Yield: 4
Cuisine: Italian
Ingredients: 1kg pack Asda Crunchy & Sweet Carrots, peeled and cut into chunks; 2 tbsp Extra Virgin Olive Oil; 1 Chicken Stock Pot made up to 1.5 litres stock; 100g Low Fat Cream Cheese; ½ Lemon, zest and juice; ½ tsp Chilli Flakes; 1 Onion, finely chopped; 3 Garlic cloves, finely chopped; 300g Asda Risotto Arborio Rice; 150ml White Wine; 20g Parmesan, finely grated, plus extra shavings to serve (optional); handful fresh Flat Leaf Parsley leaves

Creamy and buttery, this golden dish oozes luxury with a hint of heat and citrus.

By Asda Good Living,11th September 2023

Cook: 1 Hour 10 Mins

Serves: 4

Price: £1.39 per serving

Nutritional Information

Each 518g serving contains

Energy
11676kj
539kcal

27%

Fat
10.4g

Low
15%

Saturates
3.1g

Low
16%

Sugars
23.3g

Low
26%

Salt
1.86g

High
31%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
2254kj/539kcal

Ingredients

1kg pack Asda Crunchy & Sweet Carrots, peeled and cut into chunks

2 tbsp Extra Virgin Olive Oil

1 Chicken Stock Pot made up to 1.5 litres stock

100g Low Fat Cream Cheese

½ Lemon, zest and juice

½ tsp Chilli Flakes

1 Onion, finely chopped

3 Garlic cloves, finely chopped

300g Asda Risotto Arborio Rice

150ml White Wine

20g Parmesan, finely grated, plus extra shavings to serve (optional)

handful fresh Flat Leaf Parsley leaves

Method

Preheat the oven to 200°C/180°C fan/gas 6. Tip the carrots onto a large baking tray, spoon over 1 tbsp of the olive oil and season with salt and freshly cracked black pepper. Put into the oven for 30 mins, tossing halfway.

Pour the chicken stock into a pan and bring to a simmer, then switch off the heat. Tip ½ the carrots into a bowl with cream cheese, lemon zest and juice, chilli flakes and 100ml of stock. Whizz until smooth with a stick blender.

Meanwhile, heat the remaining 1 tbsp of oil in a large deep frying pan over a medium heat. Add the onion and a pinch of salt and cook for 6–8 mins until softened. Add the garlic and cook for another 2 mins.

Add the risotto rice to the pan and mix really well so every grain is glistening in oil. Pour in the wine and bubble away for 2–3 mins. Add the chicken stock, a ladle at a time, stirring constantly, only adding more once the last batch has been absorbed. Cook for 20 mins until the rice is just tender.

Add the whizzed carrots and cream cheese, along with the Parmesan. Season, stir through and remove from the heat. Leave for 2–3 mins.

Spoon the risotto into shallow bowls, top with the remaining roasted carrot pieces, scatter with parsley leaves and finish with a little more Parmesan.