500g Waitrose Small Chantenay Carrots,
ends trimmed and scrubbed
1 litre fresh Cooks’ Ingredients Vegetable Stock
4 tsp olive oil
20g unsalted butter
1 onion, finely diced
1 celery stalk, finely diced
4 garlic cloves, crushed
250g arborio rice
175ml dry white wine
40g parmigiano reggiano, finely grated, plus extra to serve
1 Preheat the oven to 200 ̊C, gas mark 6. Thinly slice 1⁄2 the carrots and put in a saucepan with the stock and 250ml water. Bring to the boil, then simmer for 15 minutes until tender.Meanwhile, in another large saucepan, heat 3 tsp oil and10g butter over a medium heat. Sweat the onion, celeryand garlic with a pinch of salt for 10 minutes until soft. Stirin the rice, then pour in the wine and stir until absorbed.
2 Meanwhile, halve the remaining carrots lengthways (leave any really small ones whole). Toss with the remaining 1 tsp oil; season. Spread out on a parchment-lined baking tray, sprinkle with 10g cheese and roast for 20 minutes, turning halfway.
3 Lift the sliced carrots from the stock with a slotted spoon and place in a blender with 120ml of the stock; whizz until smooth, scraping down the sides as needed. Keep the remaining stock warm over a low heat and start adding to the rice, 2 ladlefuls at a time. Keep stirring the risotto and adding more stock until all the liquid has been absorbed and the rice is just tender to the bite (about 20 minutes).
4 Stir the carrot purée and the remaining 10g butter and 30g cheese into the risotto, cover and leave to stand for 5 minutes. Divide between plates, topped with the roasted carrots, some black pepper and a little more grated cheese.
If you have any soft herbs in the fridge, such as dill or parsley, chop a handful and sprinkle over the risotto before serving for an extra burst of flavour.