Peel and thinly slice the carrots into coins, finely slice the garlic and roughly chop half of the sage.

Grab ¼ of the carrot slices and add to a large frying pan with a good glug of olive oil. Set over a high heat and cook, stirring regularly, until the carrots start to caramelise and turn crispy. Once crisp, remove from the pan and set aside on kitchen paper. Drop in a handful of the remaining whole sage leaves and crisp for 1 min.

Return the pan to the heat and add the remaining carrots, the garlic and chopped sage to the pan with a little more oil, plenty of salt and a few cracks of pepper. Sauté for 2-3 mins then add a ladle full of stock and cover with a lid. Cook until very tender (8-9 mins) and then add two-thirds of the carrots to a blender. Blend on high until smooth. If it’s a little thick, add a splash of stock.

Bring your stock to a boil and chuck the rice in for 4 mins. Scoop out the rice and add to the pan with the remaining carrots. Now, cook the risotto as you normally would, over a medium heat, stirring constantly, adding stock now and then when the pan dries up, until the rice is tender and has a creamy texture.

Finish the risotto with the carrot purée and lots of grated Parmesan cheese. Divide between warm bowls and top with the crispy carrots, more parmesan and the crispy sage leaves.

Get stuck in.