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

What you need

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

Recipe method

Heat 1 tablespoon of olive oil in a large oven-proof dish over a medium heat and fry the leek for 5 minutes until soft. Add garlic and cook for a minute, then add the rice and vegetable stock and bring to the boil.

Cover with a lid and place in a hot oven to bake for 30 minutes or until the rice is tender.

Heat the Mash Direct Carrot, Parsnip and Turnip according to pack instructions.

Remove the risotto from the oven and stir in the warm Mash Direct Carrot, Parsnip and Turnip. Season well and stir in the grated Mozzarella.

Heat the remaining oil in a frying pan and fry the pancetta until crisp. Add the sage leaves and fry for 1 minute.

Spoon the risotto into warm serving bowls and top with crisp pancetta, sage leaves and Parmesan before serving

Make it a meal.

Why not try...

Cook

35-40 mins

Skill

Easy

Serves

8

Cook

Skill

Easy

Serves

4

Cook

45-50 mins

Skill

Easy

Serves

6

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