Subtly sweet with richness and zing, this leek and carrot risotto is full of flavour, with extra texture from the parmesan crisps.
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Arrange 1/4 cup (20g) parmesan in an 18cm disc over the base of a non-stick frying pan. Place over medium heat and cook for 3-4 mins or until parmesan melts and starts to turn golden brown. Set aside for 1-2 mins or until firm. Carefully transfer to a baking tray lined with paper towel. Repeat with another 1/4 cup (20g) parmesan. Set aside to cool. Break into small pieces.
Heat the stock in a small saucepan over medium heat until simmering (do not boil). Reduce heat to very low and cover to keep warm.
Meanwhile, heat the oil in a large heavy-based saucepan over medium heat. Cook the leek, stirring, for 2 mins or until soft. Add the rice and cook, stirring, for 1 min or until grains appear glassy. Stir in garlic and cook for 30 secs. Stir in carrot and cook for 3 mins or until soft.
Add 1/2 cup (125ml) hot stock and cook, stirring, for 2 mins or until liquid is completely absorbed. Repeat with remaining stock, stirring constantly and allowing liquid to be absorbed before adding more, until rice is tender yet firm to the bite and risotto is creamy (this should take about 20 mins).
Add lemon rind, lemon juice and remaining parmesan to risotto. Divide risotto among bowls. Top with thyme and serve with parmesan crisps.