April Recipes

Dutch Oven Leek and Carrot Risotto

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Plate of Dutch Oven Leek and Carrot Risotto
Hands On:
25 minutes
Total Time:
55 minutes
Serves:
4

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

1
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.
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

Serves: 4
Amount Per Serving
Calories:560
% Daily Value*
Total Fat: 25g 32%
Saturated Fat: 15g
Trans Fat: 1g
Cholesterol: 60mg 20%
Sodium: 940mg 41%
Total Carbohydrate: 72g 26%
Dietary Fiber: 5g 18%
Sugars: 9g 18%
Protein: 12g 24%

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