Risotto with Roasted Carrots, Walnuts, and Citrus
Temps
43 min
Difficulté
moyen
Ingrédients
11
Budget
~8-11 €
Valeurs nutritionnelles
Score santé
Moyen · /100
380 kcal
par portion
Your real numbers, not the theory
Your portion never matches the recipe exactly. Calerys, a dietitian on WhatsApp, reads a photo of your plate and tells you its calories, protein, carbs and fat.
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Your version won’t be exactly this one
A little more oil, a bigger portion… Calerys works out the values of the plate you actually cooked, from a single photo.
Etapes
- 1
Dice the carrots and roast with oil in the oven for 15 minutes at 190°C.
15 min
- 2
Zest the oranges and squeeze their juice.
3 min
- 3
Roughly chop the walnuts and toast them dry in a pan for 2 minutes.
2 min
- 4
Heat the stock in a separate saucepan.
3 min
- 5
Sauté the rice in a skillet with oil for 2 minutes.
2 min
- 6
Deglaze with white wine and let it reduce.
3 min
- 7
Gradually add the hot stock while stirring constantly.
18 min
- 8
Stir in the roasted carrots, walnuts, orange zest, and orange juice.
3 min
- 9
Finish with butter and grated Parmesan, season and serve.
2 min
