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Carrot & Lemon Thyme Risotto

Submitted by Mustard Comms 27 September 2011

Counts as one of your 5-A-DAY and is only £1.17 per portion




1.4ltr/21/2pts hot vegetable stock made with low salt stock cube*

30ml/2tbsp olive oil

1 onion, finely chopped

2 cloves garlic, crushed

450g/1lb carrots, washed and coarsely grated

350g/12oz arborio rice

zest and juice 1 lemon

a few springs of lemon thyme or 5ml1tsp dried

salt and freshly ground black pepper

50g/2oz freshly grated Parmesan cheese

* Kallo do a very low salt vegetable stock cube


  1. Place the stock in a small pan and keep on a low heat. Heat the oil in large heavy-based pan, add the onions and saute for 2-3mins to soften without colouring. Add the garlic and carrots and cook for a further 2 mins.
  2. Add the rice and stir until the grains are coated. Add a ladleful or two of the stock to the pan, stir well then gently cook until the stock has been absorbed. Repeat until all the stock has been used and the rice is nearly tender - about 20 mins
  3. Remove from the heat, stir in the cheese and finally adjust the seasoning to taste. Serve sprinkled with a few more sprigs of thyme if liked.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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