Italian Risotto with Carrots, Potatoes and Parmesan

Name: Italian Risotto with Carrots, Potatoes and Parmesan
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 portions
Cuisine: italienne
Ingredients: 200 g Potato; 150 g Carrot; 300 g Arborio rice; 1000 ml Vegetable broth; 150 ml Dry white wine; 60 g Butter; 80 g Grated Parmesan; 100 g White onion; 30 ml Olive oil; 5 g Salt; 2 g Pepper

Temps

50 min

Difficulté

difficile

Ingrédients

Budget

~8-13 €

Valeurs nutritionnelles

Score santé

Moyen · /100

350 kcal

par portion

22 gProtéines

14 gLipides

35 gGlucides

And on your plate?

These numbers describe the recipe in theory. Send a photo of your plate to Calerys on WhatsApp and get the calories and macros of your real portion in seconds.

Try it on WhatsApp

4pers.

Vous avez besoin de

Curious what your version really adds up to?

Once your dish is ready, snap a photo and send it to Calerys on WhatsApp. Answer in under 10 seconds.

Discover Calerys

Etapes

1
Steam the potatoes for 15 minutes, then mash into a puree.
15 min
2
Finely shred the carrots and finely chop the onion.
5 min
3
Heat the broth over low heat in a saucepan.
2 min
4
Sauté the onion in oil and butter for 2 minutes.
2 min
5
Add the rice and toast for 2 minutes, stirring constantly.
2 min
6
Pour in the white wine and let it reduce, then add the shredded carrots.
3 min
7
Gradually add the hot broth one ladle at a time, stirring constantly for 18 minutes.
18 min
8
Stir in the potato puree and Parmesan, adjust seasoning.
2 min
9
Finish with a knob of butter and serve immediately.
1 min