Name: Roasted roots risotto
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: Boil
Ingredients: 500 g potatoes chopped; 500 g butternut chopped; 4 carrots peeled and chopped; 1 celeriac peeled, chopped; 2 Tbs honey; 2 Tbs oil; 1 tsp salt; 1 kg rice arborio; 1 onion finely chopped; 3 cloves garlic cloves, thinly sliced; 2-3 stock vegetable or chicken; 1 cup pecorino cheese grated; 2 Tbs cream; lemon halved, juice only; salt and freshly ground black pepper

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Ingredients (15)

500 g	potatoes — chopped
500 g	butternut — chopped
4	carrots — peeled and chopped
1	celeriac — peeled, chopped
2 Tbs	honey
2 Tbs	oil
1 tsp	salt
1 kg	rice — arborio
1	onion — finely chopped
3 cloves	garlic — cloves, thinly sliced
2-3	stock — vegetable or chicken
1 cup	pecorino cheese — grated
2 Tbs	cream
	lemon — halved, juice only
	salt and freshly ground black pepper