Carrot risotto

Ingredients

750ml stock

100-150g carrots (depending on how carroty you want your risotto to taste!)

87ml white wine

25g butter

1 small onion, chopped

175g risotto rice (I use arborio)

10g extra mature cheddar cheese, grated

15g parmesan, grated (the recipe called for 25g of Emmental, which I didn’t have, so I combined these two cheeses in a hopeful flavour impersonation!)

salt & pepper

Directions

1. Heat your stock - this could be warming through some reserved from cooking veg, or simply pouring boiling water over a stock cube.
2. Melt the butter in a large saucepan over a low heat, and add the butter. Simmer for about 5 mins, stirring occasionally.
3. Meanwhile, rough chop the carrots & put them in a blender along with the wine. Blend until they are a kind of puree.
4. Add the carrot puree to the pan with onion, stir, and cook for a minute or two.
5. Add the rice and stir so it’s evenly coated in the onion and carrot mix.
6. Add a ladleful of stock to this mixture and stir. Cook until it’s been absorbed.
7. Continue to add the stock a ladle at a time until it’s all been added. This process should take 15-20 mins.
8. Check your rice - if it needs more time to cook then wait.
9. Otherwise, remove the pan from the heat and stir the cheese through.
10. Season to taste.
11. You could add a little single cream as well if you like a creamier consistency.
12. Enjoy with a crisp green salad.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)