with roasted baby parsnips and crispy sage
- ¼ cup (60ml) extra virgin olive oil
- 2 eschalots (French shallots), finely chopped
- 2 cloves garlic, crushed
- sea salt and cracked black pepper
- 2 cups (400g) arborio rice
- 1 litre hot vegetable stock
- ¼ cup (80g) store-bought almond spread
- ½ cup (40g) finely grated pecorino, plus extra to serve
- 400g baby parsnips, peeled
- 2 tablespoons maple syrup
- 2 tablespoons malt vinegar
- 12 sage leaves
- Preheat oven to 220°C (425°F). Heat 1 tablespoon of the oil in a medium saucepan over medium heat. Add the eschalot, garlic, salt and pepper, and cook, stirring occasionally, for 4–5 minutes or until soft.
- Add the rice and cook, stirring, for 1–2 minutes. Add the stock, 1 cup (250ml) at a time, adding more once absorbed, and cook, stirring frequently, for 20 minutes or until rice is al dente. Remove from the heat and stir through the almond spread and pecorino.
- While the rice is cooking, place the parsnips, maple syrup, vinegar and 1 tablespoon of the oil in a small roasting dish lined with non-stick baking paper. Roast for 30 minutes or until golden and caramelised.
- Heat the remaining oil in a small frying pan over high heat. Add the sage and cook for 30 seconds or until crispy.
- Divide the risotto between plates and top with the parsnips, sage, salt, pepper and extra pecorino to serve. Serves 4.
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