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
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