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vegetable risotto - light recipe

Risotto con porri e carote

Risotto with leeks and carrots   Our original home cooking

Risotto with leeks and carrots is a low-fat, vegetarian recipe. It can be an excellent solution for those who are on a diet or want to be fit. Its delicate flavor goes well with many dishes for a full menu, Italian-style composed by a starter, a first course (risotto), a second course (meat or fish dish) and a dessert.
vegetarian risotto
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Risotto with leeks and carrots
ingredients - serves 5
yeld for 5
  • 400g (14 ounces) long-grain, parboiled rice
  • 400g (14 ounces) leeks
  • 80g (2.8 ounces) fresh young onions
  • 400g (14 ounces) carrots
  • Some sprigs fresh flat-leaf parsley
  • 1 stalk of celery
  • 3 tablespoons plus 2 teaspoons extra virgin olive oil
  • 250ml (8 1/2 fluid ounces - 1 cup) dry white wine
  • 1,5l (3.2 pints - 6 1/3 cup) vegetable stock
  • Time:
    preparation: 30 minutes
    cooking: 40 minutes
    total: 70 minutes
  • Difficulty:
    medium difficulty
  • Nutrition Facts (amount per serving):
    Calories: 411 (kCal) 21 % GDA (*) - 1718 (kJ)
    Protein: 8.4 (g) 17 % GDA
    Total fat: 10.5 (g) 16 % GDA
    Total carbohydrate: 75.4 (g) 28 % GDA
    Sugars: 10.6 (g) 12 % GDA

What's still to be read?

Recipe directions - Tips and menu planning - Healthy eating - What to drink?

The recipe of risotto with leeks and carrots

Preparation and cooking

  • - Wash and peel the carrots.
    Steam them for about 15 minutes.
  • - Prepare the vegetable stock, following the instructions on the package if you use stock cube.
    Remember to keep it boiling while cooking your risotto.
  • - Peel the leeks and onions and wash them.
    Prepare the celery.
    Chop finely all these vegetables.
  • - Put them in a large saucepan with the olive oil and rice.
  • - Cook for 3-4 minutes until the rice looks milky, stirring.
  • - Add the wine and simmer until absorbed, stirring, on high heat.
  • - Meanwhile put the carrots through a sieve while still hot.
  • - At this point add the puréed carrots and 2 ladlefuls of vegetable stock.
    Reduce the heat and simmer until absorbed, stirring.
    Continue adding the stock, ladle by ladle, until the rice is tender.
  • - Meanwhile wash the parsley, pat dry with kitchen paper and chop.
    Add it to the risotto few minutes before switching off the gas.
  • - Turn off the stove.

Just before serving

  • - Wait for a couple of minutes before serving.
  • - Seve accompanied wit a little bowl full of grated Parmesan. Everyone will be able to sprinkle it on the top.

Tips and menu planning

  • - You can stir in cream cheese, if liked.
  • - The risotto with leeks and carrots is a very delicate dish ideal for your daily menu.
    You can also choose it for a full, refined menu. In fact you can combine it easily with other dishes such as seafood. In this case, the doses are enough for most people.
  • - Remember to serve your risotto in flat plates.

Healthy eating

  • - Daily menu. Carrot-and-leek risotto is a vegan dish. Read its nutrition facts: it's a low-fat and low-protein recipe. Complete your menu with seasonal fresh fruit. Add raw, seasonal vegetables if you're still hungry. You can also choose boiled or grilled vegetable seasoned with a little olive oil. But consider that each tablespoon of olive oil provides 10 grams of fat and 90 calories. You risk to exceed the needs of calories for lunch.
    I remember rice should be eaten preferably at lunch and the calories eaten at lunch should be 500 - 700 (30 - 35% of energy needs for an adult if his daily needs are about 2000 calories and he correctly divides his calories into 5 micro-meals).
    At dinner you could eat a portion of meat or fish with raw or cooked vegetables and a portion of bread (50g - 1 3/4 ounce)
  • - Doses per head. If you like the combination of its ingredients and would like to prepare it for your dinner or lunch, use these amounts per head: 80g (2.8 ounces) long-grain, parboiled rice, 80g (2.8 ounces) leek, 80g (2.8 ounces) carrot, 1 young onion, 300ml (10 fluid ounces or 1 1/3 cup) vegetable stock, 2 teaspoons olive oil and less than half a glass of wine.
  • - Celebration menu. If you prepare it for a celebration menu don't worry too much about the nutrition facts. It's a rare event.
  • - As you can see it's a tomato-free recipe, ideal for people intolerant or alergic to tomatoes.
  • - The risotto with leeks and carrots has only 4.9 grams of fiber. The recommended daily value is 23g.
  • - If you want to drink a glass of wine remember you have to add 80-85 kCal per 100 ml.
  • - I remember you our original home recipes can be made without salt. There is always a combination of flavors that substitutes salt. Other no salt recipes ...

By Loretta

What's the right wine for " Risotto with leeks and carrots " ?

Our suggestion is: Riesling Italico Alto Adige (white wine from Italy)

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Greetings from Italy!

If you want to combine this dish with other ones for a complete menu, consult our "Members-only Area".

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Last update
01/20/2012

Counting since
4-29-2009
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