12 servings
Prep: 40 mins,
Cooking: 30 mins
Risotto is a filling feast that feeds both the body and the soul in the winter cold. Serve the risotto on its own if you don’t want to serve it in the shape of cakes.
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Ingredients (16)
400 g | carrots — peeled, julienned |
1 | onion — finely chopped |
50 ml | fresh chillies — 573 |
150 g | butter |
2 | leeks |
2 | garlic — cloves, crushed |
400 g | rice — arborio |
1 | bay leaves |
20 ml | fresh thyme |
10 ml | fresh tarragon |
5 ml | salt |
freshly ground black pepper — to taste | |
lemon — zest and juice | |
1.2-1.5 l | stock — vegetable |
180 g | parmesan cheese — grated |
150 g | semolina |
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