Recipe of the Week Honey Roast Carrot and Cashel Blue Cheese Risotto

This recipe from our Head Chef at GROW HQ, JB Dubois is making a reappearance on the menu at HQ with the first of our new season carrots coming in from the gardens.  Serve 4-6.




  • 250g Arborio rice (or any risotto rice)
  • 20g butter
  • 1 L vegetable stock
  • 2 cloves of garlic
  • 4 medium carrot with leaves for garnish
  • 75 g Cashel Blue cheese
  • Sea salt and black pepper
  • Toasted pumpkin seeds for garnish
  • 2 tbsp of organic Irish honey
  • -2 tbsp of rapeseed oil





First make the carrot purée.  Peel and chop 2 carrots. Boil them in salted water for 15 minutes until soft. Blend the cooked carrots with a little cooking liquid in a food processor until smooth. For the honey roast carrots, peel and slice the 2 remaining carrots in large chunks. Place the carrots on a roasting tray, drizzle with honey and rapeseed oil, season with crack black pepper and sea salt. Roast in a preheated oven at 150℃ for 30-45 minutes until the carrots are cooked but still slightly ‘al dente’.


Next up make the Risotto.  Sweat the garlic with the butter in a large stock pot on low heat for 2 minutes. Add the rice and sweat it off for 2-3 minutes (keep stirring to avoid any coloration).  Add a good pinch of sea salt and black pepper.  Add the vegetable stock little by little while stirring every few minutes. The rice should be cooked when all the stock has been absorbed (that will take between 15 to 20 minutes).  When the rice is cooked (not to mushy, slightly al dente) stir in the carrot purée and ½ of the Cashel blue.


Serve immediately in a large bowl and garnish with the roasted carrots, the remaining of the blue cheese, the toasted pumpkin seeds and the carrot leaves.


Image courtesy of Cashel Irish Farmhouse Cheesemakers