Parsnip Risotto with Crispy Sage

Preheat the oven to 180C.

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

In a small bowl mix together the balsamic and honey.

Peel and finely chop the onion and garlic.

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

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

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

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

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

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

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

Remove the parsnip chips from the oven.

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

Add the sage to the pan and fry until crisp.

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

Stir the honey and vinegar through the risotto.

Distribute the risotto among serving bowls.

Serve garnished with the crispy sage, grated parmesan and parsnip chips.