Nutrition balance score
Unbalanced
Glycemic Index
63
Moderate
Glycemic Load
42
High
Nutrition per serving
Calories502.9 kcal (25%)
Total Fat20.9 g (30%)
Carbs67 g (26%)
Sugars6.4 g (7%)
Protein12.1 g (24%)
Sodium382.5 mg (19%)
Fiber3.7 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Increase the heat to medium, add the rice and stir for 1 min.
Step 2
Add a ladle of hot stock and stir continuously until most of the liquid has been absorbed.
Step 3
Repeat this process for 16-17 mins until the rice is just cooked and all the stock has been added.
Step 4
Turn off the heat, stir in the pecorino and half the soft cheese; season to taste.
Step 5
Set aside for 3 mins, then stir in half the carrots and divide between 4 serving bowls.
Step 6
Top with the remaining carrots and the breadcrumbs.
Step 7
Dot with the remaining soft cheese, season with black pepper and scatter with the coriander leaves to serve.
Step 8
Preheat the oven to gas 6, 200°C, fan 180°C.
Step 9
Toss the carrots with 1 tbsp oil on a baking tray; season and roast for 25 mins until soft and browned.
Step 10
Scatter over the breadcrumbs and return to the oven for 5 mins until the crumbs are crisp and lightly browned.
Step 11
Meanwhile, heat 1 tbsp oil in a large saucepan over a medium-low heat.
Step 12
Add the leeks and cook for 5 mins until softened.
Step 13
Stir in the garlic and cook for 1 min.
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