Plate of Dutch Oven Leek and Carrot Risotto

Hands On:

25 minutes

Total Time:

55 minutes

Serves:

Ingredients

7 tbsp Hy-Vee salted butter, divided
3 cups organic rainbow carrots, peeled and sliced
2 cups leeks, sliced, white and green parts only
1 ½ cups Hy-Vee Arborio rice
½ cup dry white wine, such as Chardonnay
4 cups Hy-Vee vegetable stock
2 tsp fresh dill, finely chopped, plus additional for garnish
½ cup Soirée shredded Parmesan cheese
Hy-Vee salt
Hy-Vee black pepper

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Preparation

Preheat oven to 375°. Melt 1 tablespoon butter in a 3 to 3½-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.

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

Serves: 4

Amount Per Serving
Calories:		140
% Daily Value*
Total Fat: 6g		8%
	Saturated Fat: 4g
	Trans Fat: 0g
Cholesterol: 15mg		5%
Sodium: 235mg		10%
Total Carbohydrate: 18g		7%
	Dietary Fiber: 1g	4%
	Sugars: 2g	5%
Protein: 3g		6%