TODAY’S RECIPE: Parsnip, rosemary & hazelnut risotto

A WINTER risotto. Serves 4.

Ingredients

500g/1lb 2oz parsnips, peeled, cored if large and chopped into 1cm/½in dice 2 tbsp olive oil 1 tbsp maple syrup 2 rosemary sprigs, leaves finely chopped 2 litres/3½ pints vegetable stock 25g/1oz Parmesan (or vegetarian alternative), finely grated, plus extra to serve 1 onion, finely chopped 2 garlic cloves, crushed 350g/12oz arborio risotto rice

TO SERVE:

25g/1oz hazelnuts, toasted and roughly chopped Small pack flat-leaf parsley, finely chopped

Method

Heat oven to 200c/180c fan/gas 6. Toss parsnip cubes with 1 tbsp olive oil, maple syrup, half chopped rosemary and some seasoning. Spread out on large non-stick baking sheet and roast in oven for 20 to 25 minutes until golden and caramelised. Heat stock in large saucepan and simmer gently.

Heat remaining oil in shallow saucepan. Add onion, garlic and rest of rosemary, and cook on low-medium heat for five minutes until softened but not coloured. Tip in rice and cook for one to two minutes until hot. Add ladleful of stock and stir constantly. Continue to add stock gradually until rice is cooked, about 18 minutes.

When rice is nearly cooked, stir in parsnips and season. Take off heat, add another splash of stock and stir in the Parmesan. Cover and leave for two minutes, then serve with the nuts and parsley sprinkled over, and with extra Parmesan, if you like.

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