1 x 500g packet San Remo Risoni
1 tbsp Extra Virgin Olive Oil
2 bunches of Dutch carrots, peeled and roughly chopped
1 small white onion, finely diced
1 tbsp caraway seeds
1 small fennel bulb, sliced thinly, fronds reserved
2 cups chicken stock
½ cup parmesan, grated
500g plain Greek style yoghurt
½ tsp salt
½ tsp dried mint
For Labneh – Combine yoghurt, salt and mint together. Line a sieve with cheesecloth, pour yoghurt into the middle. Bring edges of cloth together and tie to enclose. Place sieve over a bowl and place into a fridge for 12 hours.
Heat butter and oil in a pan with carrots, fennel, onion and caraway seeds on medium heat. Sauté for 3-5 minutes and then add the chicken stock. Cook until carrots are soft. Place this mixture into a blender and purée until smooth. Add salt and pepper to taste.
Cook risoni until al dente (about 6 minutes). It should be a little undercooked so that it continues cooking in the purée.
Add carrot puree, pasta and a little of the pasta cooking water to pan. Combine together and add salt and pepper to taste. Simmer until thickened.
Finish with quenelles of labneh placed over risoni. Garnish with fennel fronds and parmesan.