With the cooler temperatures here, there is nothing better than some classic comfort food. And for me, comfort food is anything containing carbs, like pasta and rice dishes. The good news with rice dishes is that there is plenty of protein in there too (and my children love rice much more than that love pasta). So this recipe is a winner at this time of year.

Creamy and comforting, there’s nothing quite like a delicious risotto!

It is quick and easy to prepare, and is full of goodness. It is also the perfect time for British carrots, so when you are eating seasonally, they can just taste so much better as it is the price time to be consuming them. You could use vegan cheese if you wanted to make it dairy-free, but it is definitely a recipe suitable for vegetarians.

If this is one of the first times that you’re hearing of taleggio cheese, then for your information, it is a semisoft, washed-rind, smear-ripened Italian cheese that is named after Val Taleggio. The cheese has a thin crust and a strong aroma, but its flavor is comparatively mild with an unusual fruity tang. It would be great to hear if you give the recipe a go!

Organic Carrot, Sage and Taleggio Risotto

Serves 4

Preparation time: 10 minutes

Cooking time: 30 minutes

Ingredients:

• 2 tbsp olive oil
• 400g British organic carrots, peeled and cut into small cubes
• 1 small onion, finely chopped
• 350g risotto rice (arborio or carnaroli)
• 200ml dry white wine
• 1 litre hot vegetable stock
• 1 tbsp chopped fresh sage
• 100g Taleggio cheese, cut into small chunks
• 30g Parmesan cheese, finely grated
• Salt and freshly ground black pepper
• Sage leaves and grated Parmesan cheese, to garnish

What To Do:

1. Heat the oil in a large sauté pan or saucepan and add the organic carrots and onion. Cook gently, stirring often, for 10 minutes. Add the rice and stir over a low heat for 2-3 more minutes, without browning.
2. Add the wine and let it bubble up for a moment or two. Pour in half the stock. Stir well, then cook over a medium heat for 10 minutes, stirring occasionally.
3. Cook until the rice is tender, gradually adding the remaining stock, and stirring often. This will take a further 10-15 minutes. Check that the rice is done to your liking – it should be soft, with just a hint of ‘bite’.
4. Stir in the sage, Taleggio and grated Parmesan cheese. Check the seasoning, adding a little salt and pepper if needed. Serve, garnished with fresh sage leaves and grated Parmesan cheese, with a little extra black pepper.

Cook’s tip: If you like, serve the risotto with a few torn-up slices of Parma ham scattered over the top. You could use Brie instead of Taleggio cheese.

*collaborative post