2 large carrots, cut lengthways into 6ths
3 tbsp extra virgin olive oil
1 small brown onion, finely diced
2 clove garlic, finely diced
1 cup arborio rice
½ cup white wine
3 cups vegetable stock, hot
20g unsalted butter
1/3 cup finely grated parmesan
100g tub Fresh Fodder Carrot & Cashew Dip
50g marinated feta
1 green chili, finely sliced
2 tbsp chives, finely sliced
Preheat an oven to 220c
Place the prepared carrots onto a baking tray, toss with 1 tbsp olive oil and a little salt and pepper. Toss well to coat and roast for 15 minutes, until slightly caramelised and softened.
Meanwhile place a medium saucepan over medium/high heat and add 2 tbsp of olive oil, onion, garlic and a good pinch of salt. Cook, stiring often for 2 minutes then add the rice and cook, stirring for 1 more minute to lightly toast the grains before adding the wine and cook, stirring, for 1 minute to absorb. Now turn the heat to medium, start adding 1/3 of the hot vegetable stock at a time and cook, stirring continually, to absorb before adding the next amount of stock.
This process takes about 15 minutes. You’re looking for a loose, creamy texture and you may not need all the stock.
Remove the risotto from the heat, stir through the butter, parmesan and 2/3 of the carrot dip. Let it sit, covered ith a lid for 2 minutes to rest then adjust seasoning to taste.
Serve with the roast carrots, feta, some green chili and the chives. A little extra drizzle of olive oil if you like is great