The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Goat's Cheese Risotto with Leek & Honey-roasted Carrots
A comforting risotto, perfect for the colder nights. You'll simmer our quick-cook risotto-style brown rice with sweet leeks and fragrant garlic, then stir through plenty of leafy spinach. Crumble in creamy British's goat's cheese for extra tang and flavour. Top with vibrant roasted carrot, coated in sticky honey. Delicious!
5 plants
Serving size
Ingredients
- 125g French goats cheese (Milk)
- 40g baby spinach
- 1 handful of fresh flat-leaf parsley
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 250g cooked short grain brown rice (Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 1 leek
- 25g honey
- 1 carrot
- 1 purple carrot
Nutritional Information
Calories: 685
Protein: 21g
Carbs: 72g
Fat: 36g
Ingredients
- 40g baby spinach (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 leek (use half)
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 4 tsp garlic, rosemary and thyme paste (use half) (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 25g honey (use half)
- 125g French goats cheese (use half) (Milk)
- 1 carrot (use half)
- 1 purple carrot (use half)
- 250g cooked short grain brown rice (use half) (Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
Nutritional Information
Calories: 685
Protein: 21g
Carbs: 72g
Fat: 36g
Goat's Cheese Risotto with Leek & Honey-roasted Carrots
A comforting risotto, perfect for the colder nights. You'll simmer our quick-cook risotto-style brown rice with sweet leeks and fragrant garlic, then stir through plenty of leafy spinach. Crumble in creamy British's goat's cheese for extra tang and flavour. Top with vibrant roasted carrot, coated in sticky honey. Delicious!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
- Line a baking tray with parchment paper
- Pull out a large frying pan, a peeler, a sieve & a measuring jug
Roast the carrot
- Cut the carrots into 1cm thick batons (peel optional)
- Place the carrot onto the lined baking tray and toss with 1 tsp oil, salt and pepper. Roast for 20-25 mins / air fryer 16-18 mins, until golden and softened
- In the final 5 mins, drizzle over half the honey. Toss to coat and roast for the remaining time
Soften the leek
- Trim and thinly slice the leek into 1/2cm half-moons
- Heat the large frying pan with 1 tbsp oil on medium-low heat. Once hot, add the leek and cook for 6-8 mins, until softened. Season with salt and pepper
- Add the garlic herb paste and cook for another 1 min
Simmer the risotto
- Add the rice to the pan and break it up with a wooden spoon. Stir in the stock powder and 300ml hot water (150ml for 1 person). Bring to a boil and simmer for 4-5 mins, until the risotto thickens
- Meanwhile, finely chop the parsley. Rinse the spinach and stir into the pan with half the parsley, until wilted
Finish & plate up
- Stir half the goat's cheese into the risotto, until melted and creamy. Season to taste with salt and pepper. Add a splash of water if it becomes too thick
- Share the risotto between bowls, topped with the roasted carrot. Crumble over the remaining goat's cheese. Drizzle with the remaining honey and scatter over the remaining parsley, to finish
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