Organic carrot, sage and taleggio risotto
Creamy and comforting, there’s nothing quite like a delicious risotto!
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Ingredients
- 2 tbsp olive oil
- 400 g British organic carrots, peeled and cut into small cubes
- 1 small onion, finely chopped
- 350 g risotto rice (arborio or carnaroli)
- 200 ml dry white wine
- 1 litre hot vegetable stock
- 1 tbsp chopped fresh sage
- 100 g Taleggio cheese, cut into small chunks
- 30 g Parmesan cheese, finely grated
- Salt
- freshly ground black pepper
- Sage leaves and grated Parmesan cheese, to garnish
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