Saffron risotto with roasted carrots

Preheat the oven to 190ºC, gas mark 5. In a large roasting tin, toss the carrots with the oil and coriander; season. Roast for 35-40 minutes until tender, tossing halfway.

Meanwhile, in a large, high-sided frying pan, melt 30g butter over a medium heat. Fry the onion with a pinch of salt for 15 minutes until soft but not golden. Pour the stock into a separate pan with 900ml water and bring to a gentle simmer; keep warm. Using a pestle and mortar (or a rolling pin and bowl), grind the saffron and salt flakes to a fine powder, then pour over 2 tbsp warm water; set aside.

Once the onion has softened, add the rice and cook, stirring, for 1 minute until glossy and turning translucent. Turn the heat up to medium-high, pour the wine over the rice and let it bubble until it has evaporated (about 1 minute). Lower the heat back to medium and add a ladle of stock to the pan, along with the saffron water, stirring until the liquid has been absorbed. Repeat this, adding a ladleful of stock at a time and stirring frequently until all the stock has been absorbed and the rice is tender (25-30 minutes). If the stock runs out, add hot water.

Stir the remaining 15g butter, the cheese and ½ of the carrots into the rice, then cover with a lid or foil and leave to stand for 5 minutes. Divide among 4 bowls, spoon over the remaining carrots with any oil from the tin, then top with extra cheese and freshly ground black pepper.