Carrot thyme goat cheese risotto

Jacqueline Alwill

Brown Paper Nutrition

We have beautiful thyme growing in our garden at the moment, it’s incredibly abundant and that’s honestly where the inspiration for this dish came from! Plus my ongoing love of carrots. I won’t bore you too much with the rest, I think you should just cook and enjoy it for yourself.


Serves 4

Gluten free : Vegetarian

800g carrots, diced about 1cm + some extra baby/dutch carrots if you have them handy too (mostly because they’re lovely to put on top at the end but no prob if not!)

4 tablespoons extra virgin olive oil

2 small leek, white part only, finely chopped

3 cloves garlic, peeled and chopped

1 1/2 cups risotto/arborio rice

1-1.25L vegetable stock

2 teaspoons finely chopped thyme leaves

1/2 teaspoon finely grated lemon zest

150g fresh goat cheese

sea salt and black pepper

Heat oven to 200C and line a large baking tray with greaseproof paper. Lay the carrots over the tray, drizzle with about 3 tablespoons extra virgin olive oil, season with salt, toss to evenly coat and bake for 30 minutes. Whilst carrots are cooking heat remaining oil in a large saucepan on medium heat, then add leek and garlic, cover and cook for 8-10 minutes until soft, stirring frequently throughout. Once leek and garlic are cooked add the risotto rice and cook stirring for 3 minutes or so (lid off). Add the thyme leaves and stock 1 cup at a time allowing the previous cup to absorb into the rice before adding the next. Add the carrots after about 3 cups so their flavour starts to cook in with the rice too. When the rice is close to al dente (has a slight bite in it but not completely soft and soggy) pop the lemon zest in and stir through. Remove from heat when there is just a touch of your stock visible in the pot so the rice doesn’t become dry. Season with sea salt and black pepper and crumble your goat cheese through. Spoon into bowls and enjoy!