SPICED CARROT RISOTTO BY MOB KITCHEN

A warm autumnal risotto

From the Pot 

Carrots

Ingredients
(feeds 6) 

750g of homegrown carrots
1 tsp of cinnamon
1 pinch of ground nutmeg
400ml of veg stock 
another 1.5 litres of veg stock
100g of walnuts
50g of butter
another 60g of butter 
12 sage leaves
3 tbsp of maple syrup
1 onion
2 garlic cloves
500g of risotto rice
150ml of white wine
100g of parmesan

Step 1

Preheat the oven to 200°C. 

Step 2

Slice the carrots into small pieces and pop them in a nice big roasting tin. Add the cinnamon and nutmeg, season with salt and pepper, and drizzle with olive oil. Toss it all together and roast for 35 mins (or until tender). Meanwhile, finely chop the walnuts and place in a bowl.

Step 3

Melt the first 50g of butter in a small saucepan over a medium heat. It'll bubble for a couple of mins, then once the bubbles have calmed down, the milk solids will sink to the bottom of the pan and turn brown as they caramelise. As soon as the mix starts to turn light brown, whip the saucepan off the heat, add the sage leaves and leave to sizzle for a minute or so.  

Step 4

Pour the sage butter, maple syrup, and a pinch of salt and pepper over the walnuts. Toss it all together and whack in the oven for 10 mins. Leave them to cool.

Step 5

Stick the carrots in a blender with the 400ml of veg stock. Blitz until smooth and put it to one side.

Step 6

Now onto the risotto... Bring the 1.5l of veg stock to a simmer, then reduce the heat to low and cover - you want to keep it warm over a v. low heat. 

Step 7 

Chop the onion and garlic v finely. Heat a generous glug of olive oil in a large saucepan over a medium-low heat. Add the onion to the pan and cook until translucent and fragrant, then add the garlic and cook for another minute or two.

Step 8 

Add the risotto rice to the oniony garlic pan and cook, stirring often, until the grains begin to look translucent. Now add the wine and let it bubble, stirring frequently, until the pan's almost dry. Add one ladleful of the 1.5l of veg stock  and cook, stirring almost constantly, until the liquid is absorbed. 

Step 9

Repeat this process with the remaining stock until the rice is cooked - it should be tender with a v slight bite. The whole process should take about 25 mins. If you run out of stock before the rice is cooked, add one ladleful of hot water at at time and cook until the rice is done. 

Step 10

Stir in the carrot purée, parmesan and extra 60g of butter. Season to taste, then cover the pan and allow the risotto to sit for 3 mins before serving.

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