Cheesy Roasted Carrot Risotto Recipe | Vegetarian Recipes | Tesco Real Food

Ingredients

• 5 large carrots, peeled, trimmed and quartered lengthways
• 2 tbsp olive oil
• 60g wholemeal bread, blitzed into crumbs
• 2 leeks, trimmed and finely sliced
• 2 garlic cloves, finely chopped
• 240g arborio risotto rice
• 1 vegetable stock pot, made up to 900ml
• 50g grated pecorino
• 100g soft cheese
• 10g fresh coriander, leaves picked