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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)