Saffron risotto with roasted carrots

Name: Saffron risotto with roasted carrots
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 500 g carrots, scrubbed, halved and cut on the diagonal into 2cm chunks; 1 tbsp olive oil; 1 tsp coriander seeds, crushed; 45 g unsalted butter; 1 onion, finely chopped; 500 ml fresh vegetable or chicken stock; Large pinch of saffron; ¼ tsp sea salt flakes; 350 g carnaroli risotto rice; 125 ml white wine (or dry white vermouth); 25 g Parmigiano Reggiano, finely grated, plus extra for serving

Burnished, aromatic carrots add a welcome note of brightness to this sunshine-yellow risotto, which has a hum of wine underneath.

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Serves4
CourseMain meal
Prepare15 mins
Cook50 mins
Total time1 hr 5 mins
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500g carrots, scrubbed, halved and cut on the diagonal into 2cm chunks
1 tbsp olive oil
1 tsp coriander seeds, crushed
45g unsalted butter
1 onion, finely chopped
500ml fresh vegetable or chicken stock
Large pinch of saffron
¼ tsp sea salt flakes
350g carnaroli risotto rice
125ml white wine (or dry white vermouth)
25g Parmigiano Reggiano, finely grated, plus extra for serving

Preheat the oven to 190ºC, gas mark 5. In a large roasting tin, toss the carrots with the oil and coriander; season. Roast for 35-40 minutes until tender, tossing halfway.
Meanwhile, in a large, high-sided frying pan, melt 30g butter over a medium heat. Fry the onion with a pinch of salt for 15 minutes until soft but not golden. Pour the stock into a separate pan with 900ml water and bring to a gentle simmer; keep warm. Using a pestle and mortar (or a rolling pin and bowl), grind the saffron and salt flakes to a fine powder, then pour over 2 tbsp warm water; set aside.
Once the onion has softened, add the rice and cook, stirring, for 1 minute until glossy and turning translucent. Turn the heat up to medium-high, pour the wine over the rice and let it bubble until it has evaporated (about 1 minute). Lower the heat back to medium and add a ladle of stock to the pan, along with the saffron water, stirring until the liquid has been absorbed. Repeat this, adding a ladleful of stock at a time and stirring frequently until all the stock has been absorbed and the rice is tender (25-30 minutes). If the stock runs out, add hot water.
Stir the remaining 15g butter, the cheese and ½ of the carrots into the rice, then cover with a lid or foil and leave to stand for 5 minutes. Divide among 4 bowls, spoon over the remaining carrots with any oil from the tin, then top with extra cheese and freshly ground black pepper.

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