This risotto, made from everyday ingredients, is wonderfully creamy and naturally sweet with a great contrast of roasted carrots and crispy chilli on top. Adapted from this recipe by Alexa Weibel from NYT Cooking. Heat the oven to 205ºC (400ºF). Finely chop or grate 340g (¾ lb) of carrots and set aside. Now slice another … Continue reading carrot risotto with chilli