METHOD

1. 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. 
2. 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. 
   
3. 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. 
   
4. Heat the remaining oil in a small frying pan over high heat. Add the sage and cook for 30 seconds or until crispy. 
   
5. Divide the risotto between plates and top with the parsnips, sage, salt, pepper and extra pecorino to serve. Serves 4.