Carrot risotto

To prepare carrot risotto, start by making the vegetable broth. When ready, keep it hot and peel the carrots 1. Cut them into sticks 2 and then into pieces, each around 0.4 inches (1 cm) in size 3.

Peel and finely slice the spring onion 4. Melt the butter in a saucepan 5, add the spring onion 6

and the carrots 7. Add a ladle of vegetable broth 8 and leave to sweat for around ten minutes; add more squash if necessary. One the time is up, remove a spoon of the cooked vegetables 9

and place in the mixer glass, along with a ladle of vegetable broth 10 and leave to one side. Place the rice in the saucepan with the cooked vegetables 11 and stir to toast it 12.

Continue adding broth when necessary, until the rice is fully cooked 13. In the meantime, remove the crust from the taleggio cheese 14 and dice it 15;

Blend the cooked vegetables you left to one side with an immersion mixer 16. When the rice is nearly done, add the cream 17, add salt to taste and stir 18.

Once cooked, remove the saucepan from the stove, add the diced cheese 19 and stir 20. Put the lid on and wait 1-2 minutes 21,

then add the black pepper 22 and thyme leaves 23. Stir one last time and serve your carrot risotto nice and hot 24.