Organic Carrot, Sage and Taleggio Risotto

Course: main Skill level: easy Serves: 4

2 tbs olive oil

400 g (14 oz) British organic carrots, peeled and cut into small cubes 1 small onion, chopped finely

350 g (12 oz) risotto rice (Arborio or carnaroli) 200 ml (7 fl oz) dry white wine

1 lt (1¾ pt) hot vegetable stock

1 tbs chopped fresh sage 100 g (3½ oz) Taleggio cheese, cut into small chunks

30 g (1 oz) Parmesan, grated finely

Salt and freshly ground black pepper, to taste To Garnish: sage leaves and grated Parmesan.

1 Heat the oil in a large sauté pan or saucepan and add the organic carrots and onion. Cook gently, stirring often,

for 10 minutes. Add the rice and stir over a low heat for 2 to 3 more minutes, without browning.

2 Add the wine and let it bubble up for a moment or two. Pour in half the stock. Stir well, then cook over a medium heat for 10 minutes, stirring occasionally.

3 Cook until the rice is tender, gradually adding the remaining stock, and stirring often. This will take a further 10 to 15 minutes. Check that the rice is done to your liking – it should be soft, with just a hint of “bite”.

4 Stir in the sage, Taleggio and grated Parmesan cheese. Check the seasoning, adding a little salt and pepper if needed. Serve, garnished with fresh sage leaves and grated Parmesan cheese, with a little extra black pepper.