Parsnip Risotto

Enjoy our sweet, cheesy, no-fuss risotto for dinner tonight.

0.0 min

Preheat the oven to 180C.
0.5 min

Bring a saucepan of water to the boil; add the stock and stir until dissolved.
1.0 min

In a small bowl mix together the balsamic and honey.
2.0 min

Peel and finely chop the onion and garlic.
3.5 min

Peel the parsnip. Peel some thin slices of parsnip and set aside. Grate the rest of the parsnip.
5.0 min

Brush the parnsip slices lightly with the honey mixture and place in the oven on a lined baking tray.
6.5 min

In a saucepan, melt the butter over medium heat and add the onion and garlic.
8.0 min

Add the parsnip and cook until the vegetables are softened and coloured slightly.
10.0 min

Add the risotto rice and cook slightly until they become translucent.
11.0 min

Add the stock gradually and stir each time until the stock disappears.
12.0 min

Continue to do this until all of the stock is used and the rice is tender but still slightly firm (20-25mins).
13.0 min

Remove the parsnip chips from the oven.
15.0 min

In a frying pan, heat the oil in a pan over medium heat.
16.0 min

Add the sage to the pan and fry until crisp.
17.5 min

Remove the sage from the pan and place on paper towel to drain.
32.0 min

Stir the honey and vinegar through the risotto.
33.0 min

Distribute the risotto among serving bowls.
34.0 min

Serve garnished with the crispy sage and parsnip chips.