Risotto barolo with roasted vegetables Recipe | Food Network UK

Ingredients

• For the vegetables
• 8 baby carrots, trimmed
• 8 baby turnips, trimmed
• 8 baby beets, trimmed
• 3 sprigs fresh thyme
• 3 cloves garlic, smashed and peeled
• 3 tbsp extra-virgin olive oil
• Salt and freshly ground black pepper
• For the risotto
• 1.4 to 1.6 litres chicken stock, homemade or low-sodium tinned
• 115g sliced pancetta, chopped
• 2 shallots, chopped
• 400g Arborio rice
• 1 tsp salt, plus more as needed
• 350ml Barolo
• 40g freshly grated Parmesan
• 2 tbsp unsalted butter or truffle butter
• Freshly ground black pepper
• Black truffle shavings or truffle oil for garnish, optional