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
- 180g French goats cheese log (Milk)
- 80g 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.)
- 500g cooked short grain brown rice (Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
- 8 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 2 leek
- 25g honey
- 2 carrot
- 2 purple carrot
Nutritional Information
Calories: 559
Protein: 17g
Carbs: 67g
Fat: 26g
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 baking parchment
- Pull out a large frying pan, a sieve, a peeler & a measuring jug
Roast the carrots
- Cut the carrots into 1cm thick batons (peel optional)
- Place the carrot onto a lined baking tray and toss with 2 tsp oil and a pinch of salt and pepper. Roast for 20-25 mins, until soft and golden
- In the final 5 mins, drizzle over half the honey. Toss to coat and roast for the remaining time
Soften the leeks
- Trim and thinly slice the leeks 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 and 450ml hot water, then simmer for 4-5 mins, until thickened
- Meanwhile, finely chop the parsley. Rinse the spinach. Stir the spinach 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
- Serve the risotto into bowls, topped with the roasted carrot. Top with the remaining goat's cheese. Drizzle with the remaining honey and scatter over the remaining parsley to finish
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