Baked Risotto with Carrot, Parsnip, Turnip, Pancetta and Sage

Ingredients

• 1 pack Mash Direct Carrot, Parsnip and Turnip
• 1 tablespoon olive oil 1 leek, washed and thinly sliced
• 2 garlic cloves, crushed
• 350g Arborio rice
• 1 litre vegetable stock
• 100g Mozzarella, grated
• Freshly milled salt and pepper
• 1 tablespoon olive oil
• 160g pancetta cubes
• 6 sage leaves, finely shredded
• 20g Parmesan, grated