Roasted carrot risotto
Skill level: Easy peasy
Costs: Cheap as chips
This dish is cheap, easy and uses mainly store-cupboard staples. The strong sweet flavour of the roast carrots is enhanced by the thyme.
- 600g (1lb 6oz) carrots, peeled and cut into even sized dice (approx 1cm)
- 2tbsp olive oil
- 25g (1oz) butter
- 1 large onion, peeled and finely diced
- 300g (11oz) risotto rice
- 1tsp dried thyme
- 200ml (7floz) dry white wine
- 1 litre hot vegetable stock
- 2tbsp grated Parmesan cheese
- Salt and freshly ground pepper
For a stylish finishing touch, grill 100g smoked streaky bacon rashers until crisp and place the rashers on top of each serving. To give this risotto a real zing, try adding 50g grated fresh ginger when frying the onion.
- Preheat the oven to 220°C (425°F, gas mark 7).
- Place the carrots in a large roasting tin and drizzle with 1tbsp olive oil and season. Toss well and place in the oven for 15-20 mins uncovered, until the carrots are soft and lightly golden, turning halfway through cooking,
- Meanwhile heat 1tbsp olive oil and the butter in a large pan. Add the onion and fry for 3-4 mins, until softened. Stir in the risotto rice and stir to coat well. Add the dried thyme and the wine and bring to the boil. Add the hot vegetable stock a quarter at a time, adding each quarter after the previous stock has been absorbed by the rice. This should take approx 25 mins, by which time the rice should be al dente.
- Remove the carrots from the oven and stir into the rice. Season well and serve immediately with the Parmesan cheese. Garnish with flat leaf parsley.