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.
Divide the risotto between warm plates and top with the roasted
