Parsnip and parmesan is such a classic flavour combination, one that doesn’t let down in this winter risotto. The parsnips make it sweet, the parmesan makes it savoury and the cooking process makes it creamy and comforting. Yum!
TThe parsnips here are roasted so they develop a rich sweet caramelised flavour. You could boil them at a pinch, but if you do this, you must leave out the milk in the blending process since they will contain a lot of liquid already.
Parsnip and parmesan risotto
- 400 g parsnips
- 75 g parmesan
- 150 ml milk
- 25 g butter
- 2 tbsp chopped parsley
- 1 onion
- 200 g risotto rice
- 200 ml white wine
- 1 l vegetable stock
- salt and pepper
- Prehead the oven to 180 degrees Celsius.
- Peel and chop the parsnips into 2 cm cubes. Coat in olive oil and roast for 30 mins until golden bown.
- Whilst the parsnips are cooking, finely chop the onion and fry for 8 minutes on a medium heat until they are soft but not bown.
- Add the risotto rice, stir to coat with oil, and fry for a few more minutes.
- Add 200 ml of white wine and stir until absorbed.
- Add stock, one ladleful at a time until the rice is cooked.
- Once the parsnips are cooked, blend them with milk, parmesan, butter and parsley. Mix this into the risotto and serve immediately.