Step 1/5
- 400 g carrots
- 4 tsp olive oil
- salt
- pepper
- baking dish
- oven
- vegetable peeler
- cutting board
- knife
Preheat oven to 250°C/ 480°F. Peel and slice the carrots. Coat in olive oil, salt, and pepper and roast in the oven for approx. 10 min.
Step 2/5
- 2 onions
- 2 cloves garlic
- 40 g butter
- 300 g risotto rice
- large saucepan
- cooking spoon
Meanwhile, finely chop the onions and garlic. Melt some butter in a large pot and sauté the onions for approx. 1 min., or until fragrant. Add the garlic and sauté for 2 min. more. Add the rice and cook for approx. 1 min. more, stirring to coat.
Step 3/5
- 1 l vegetable stock
- 250 ml white wine
- 5 sprigs thyme
Warm vegetable stock in a small saucepan. Add wine and thyme leaves to pot with risotto and cook until absorbed by the rice. Add warm vegetable stock little by little, stirring to combine. Between each addition, allow the vegetable stock to absorb into the rice. The rice should be cooked through after approx. 10 min.
Step 4/5
- 10 strips bacon
- 4 tbsp honey
- 20 g butter
Meanwhile, fry the bacon both sides until crisp, then remove bacon from the pan. Add remaining butter and honey to pan with rendered bacon fat. Remove the carrots from the oven and toss them in the honey-butter mixture until they have become lightly caramelized.
Step 5/5
- 70 g grated Parmesan
- 20 g butter
- salt
- pepper
Grate Parmesan and stir into the risotto. Add remaining butter. Season to taste with salt and pepper. Serve topped with honeyed carrots and bacon. Enjoy!
