Risotto with baked carrots and onions

Ingredients:

• 4 medium carrots, sliced ​​diagonally
• 1 large onion, cut into 1cm wide wedges.
• 5 cm ginger root, peeled and finely chopped
• 4 tablespoons of vegetable oil
• 4 cups lightly salted chicken broth
• 1.5 tbsp. Arborio rice
• 0.5 cups dry white wine
• 2 fresh sprigs of thyme + extra for serving
• 3 tablespoons chilled unsalted butter, diced

Preparation:

1. Preheat oven to 200°C. Toss the carrots, onion, and ginger on a baking sheet with 2 tablespoons of vegetable oil, 1 teaspoon of salt, and a few grinds of black pepper. Bake until the vegetables are tender and lightly browned, about 20 minutes.
2. Meanwhile, combine the chicken broth with 3 cups of water in a medium saucepan and heat over medium heat. Keep the broth on the hot burner. In another medium saucepan, heat the remaining 2 tablespoons of vegetable oil over medium heat. Add the rice and cook, stirring, until translucent, about 1 minute.
3. Add the wine and simmer over low heat, stirring, until the wine is completely absorbed, about 2 minutes. Add the thyme sprigs and sprinkle with 0.5 teaspoon of salt and black pepper to taste.
4. Add about 1/2 cup of hot broth. Cook, stirring, until the broth is almost absorbed. Continue adding broth, 1/2 cup at a time, stirring until it is completely absorbed and the rice is tender but not mushy, about 25 minutes total. Add the butter, a few cubes at a time, until it melts and the risotto is creamy.
5. Coarsely chop half of the roasted vegetables and add them to the risotto. Divide among plates and garnish with the remaining vegetables and fresh thyme, if using.