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Organic carrot, sage and taleggio risotto

Creamy and comforting, there’s nothing quite like a delicious risotto!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Serves 4

Ingredients

  • 2 tbsp olive oil
  • 400 g British organic carrots, peeled and cut into small cubes
  • 1 small onion, finely chopped
  • 350 g risotto rice (arborio or carnaroli)
  • 200 ml dry white wine
  • 1 litre hot vegetable stock
  • 1 tbsp chopped fresh sage
  • 100 g Taleggio cheese, cut into small chunks
  • 30 g Parmesan cheese, finely grated
  • Salt and freshly ground black pepper
  • Sage leaves and grated Parmesan cheese, to garnish

Instructions

  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 2-3 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 10-15 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.

Recipe Notes

Cook’s tip: If you like, serve the risotto with a few torn-up slices of Parma ham scattered over the top. You could use Brie instead of Taleggio cheese. Use organic ingredients where possible.