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