Risotto with Honey-roasted Parsnips and Walnut Parsley Pesto

30 min Added by Julian

Risotto with Honey-roasted Parsnips and Walnut Parsley Pesto

Ingredients: Risotto

1 tablespoon extra-virgin olive oil

2 cups vegetable stock, hot, plus more if needed

1 small brown onion, finely chopped

½ cup grated parmesan

2 tablespoons cream

2 cloves garlic, crushed

1 teaspoon finely chopped thyme

Honey-Roasted Parsnips:

4 medium parsnips, peeled and

cut into 1cm coins

2 tablespoons olive oil

2 tablespoons honey

sea salt and ground pepper

Preheat the oven to 180°C fan bake.

Whisk the oil and honey together in a medium bowl and toss through the parsnips. Season with salt and pepper then tip onto a baking tray and spread to a single layer. Roast for about 30 minutes, turning once until golden and just tender.

Walnut and Parsley Pesto:

1 packed cup parsley leaves

¼ cup finely grated parmesan

⅓ cup walnuts, toasted and

loose skins rubbed off

2 cloves garlic, crushed

1 teaspoon finely grated lemon zest

½ cup extra-virgin olive oil

sea salt and ground pepper

1 tablespoon lemon juice or more to taste

Put the parsley, walnuts, parmesan, garlic, lemon zest and the oil in a food processor and season with salt and pepper. Blitz to a coarse paste then add the lemon juice and pulse to just combine. MAKES ABOUT ¾ CUP

TO SERVE:

Walnut and Parsley Pesto, see recipe below or use a purchased pesto

sea salt and ground pepper

1 cup risotto rice, eg arborio

Honey Roasted Parsnips, see recipe below

½ cup white wine

parmesan for grating

Heat the oil in a medium pot over a medium heat. Add the onion, garlic and thyme and season with salt and pepper.

Cook for 5 minutes.

Add the rice and cook, stirring, for 1 minute then add the wine and let it bubble up until most of it has evaporated. Start adding the stock, ½ a cup at a time, adding more once absorbed, and cook, stirring frequently, for 20 minutes or until the rice is al dente. Remove from the heat and stir through the parmesan and cream and a good dollop of the pesto.

TO SERVE: Divide the risotto between warm plates and top with the roasted parsnips, a spoonful of pesto and a good grating of