Organic carrot, sage and taleggio risotto - British Organic Carrots

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 and freshly ground black pepper
• Sage leaves and grated Parmesan cheese, to garnish