STEAM CARROTS: Steam the carrots in a saucepan of water until tender, prepare remaining vegetables while the carrots are steaming. When the carrots are tender, blend it with oil until you have a smooth puree. Set aside.

RISOTTO: Heat a thick-bottomed pan to medium-high heat with butter and add onion, garlic, rosemary and thyme. Let it fry until the onions are tender and it smells wonderful of herbs. Add the risotto rice and season with a little pepper and salt. Turn it around so that the rice absorbs as much flavor as possible. Add white wine and let the alcohol evaporate. Turn down to medium-low heat and add the vegetable broth a little at a time, while the rice absorbs the liquid. The risotto must cook for approx. 25 minutes. When all the moisture has been absorbed and your rice is tender, add apple cider vinegar, carrot puree and parmesan. Allow the dish to warm through and taste with acid, salt and pepper and adjust, if necessary, the thickness with a little extra vegetable stock.

SERVE: Serve the carrot risotto with pickled red onions, fresh thyme and a little extra Parmesan.

TIPS & TRICKS:

HERBS: If you don't like rosemary, you can leave it out. Thyme can be used both fresh and dried.

VARIATION IN VEGETABLES? Carrot can be replaced with beetroot or sweet potato. Remember to season the risotto with acid, salt and pepper to correct the flavor balance.

LEMON PICKLED RED ONIONS: 2 red onions in thin boats turned in: Juice + peel from 1 lemon + 2 tbsp. white wine vinegar + 2 tablespoons cane sugar. Must soak for 15-20 min. before serving.