Risotto with Honey-roasted Parsnips and Walnut Parsley Pesto (gf) (v)

I love the humble parsnip and here I’ve cut them into coins and roasted with honey to transform them into a golden glazed earthiness that’s perfect with a simple risotto.

1 tablespoon extra-virgin olive oil

1 small brown onion, finely chopped

2 cloves garlic, crushed

1 teaspoon finely chopped thyme

sea salt and ground pepper

1 cup risotto rice, eg arborio

½ cup white wine

2 cups vegetable stock, hot, plus more if needed

½ cup grated parmesan

2 tablespoons cream

TO SERVE

Walnut and Parsley Pesto, see recipe below or use a purchased pesto

Honey Roasted Parsnips, see recipe below

parmesan for grating

Heat the oil in a medium pot over a medium heat. Add the onion, garlic and thyme and season with salt and pepper. Cook for 5 minutes.

Add the rice and cook, stirring, for 1 minute then add the wine and let it bubble up until most of it has evaporated. Start adding the stock, ½ a cup at a time, adding more once absorbed, and cook, stirring frequently, for 20 minutes or until the rice is al dente. Remove from the heat and stir through the parmesan and cream and a good dollop of the pesto.

TO SERVE: Divide the risotto between warm plates and top with the roasted parsnips, a spoonful of pesto and a good grating of parmesan. SERVES 2