Cheesy Veggie-Loaded Risoni

• Place baby carrots on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. 
• Roast until golden and tender, 20-25 minutes.
• In the last 5 minutes, add flaked almonds to one side of the tray and toast. 

• While veggies are roasting, finely chop garlic. 

• In a large saucepan, heat the butter with a dash of olive oil over medium-high heat. Cook soffritto mix, stirring, until softened, 4-5 minutes.
• Add garlic & herb seasoning and garlic and cook until fragrant, 1 minute. 

• To the pan, add risoni, vegetable stock powder, cream and the water.
• Bring to the boil, then reduce heat to medium and simmer, stirring occasionally, until risoni is ‘al dente’ and water is absorbed, 12-15 minutes.
• Add grated Parmesan cheese and stir to combine. Season to taste with salt and pepper. 

TIP: ‘Al dente’ risoni is cooked through but still slightly firm in the centre.   
TIP: Add a splash more water if the risoni looks dry!