Carrot and Parmesan risotto cakes | DAILYFIX

Ingredients

• 400g carrots, peeled and cut into 5mm-thick batons
• 1 onion, finely chopped
• 50ml olive oil
• 150g butter
• 2 leeks, cut into thin rings
• 2 garlic cloves, crushed
• 400g arborio rice
• 1 bay leaf
• 20ml fresh thyme
• 10ml fresh tarragon
• 5ml salt
• black pepper, to taste
• zest and juice of 2 lemons
• 1,2-1,5 litres of vegetable stock
• 180g Parmesan cheese, grated
• 150g semolina