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    Roasted Root Vegetable And Organic Cheese Risotto

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    Roasted Root Vegetable And Organic Cheese Risotto

    Traditional risottos demand to be stirred constantly for ages – fine if you have time. This oven-cooked version, with seasonal root vegetables, tastes just as good. And adding cheese gives it a creamy taste.

    • Vegetarian
    • Nut Free
    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 70 minutes
    • Total time: 1 hour 25 minutes 60 minutes 25 minutes

    Serves: 4


    • 250g swede
    • 250g organic celeriac
    • 250g carrots
    • 2 small red onions
    • 2 tbsp olive oil
    • ½ x 15g pack fresh sage
    • 175g Italian arborio risotto rice
    • 150ml dry white wine
    • 500ml hot Waitrose Cooks' Ingredients Vegetable Stock
    • 100g pack Sussex Slipcote Organic Sheep's Cheese


    1. Preheat the oven to 200°C, gas mark 6. Peel the vegetables and cut into 1-2cm pieces, then cut the onions into wedges.
    2. Place the vegetables in a large shallow casserole dish or roasting tin, pour over the oil and toss to coat evenly. Roughly chop half the sage and mix with the vegetables.
    3. Place in the oven and cook for 45 minutes, stirring twice during cooking. Then mix in the rice, wine and hot stock. Return to the oven and cook for a further 35 minutes, stirring once halfway through.
    4. Stir half of the sheep's cheese into the risotto and mix in, together with seasoning to taste. Crumble the rest of the cheese over, and top with the remaining whole sage leaves. Serve with tomato and onion salad with balsamic dressing.

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