Parsnip Risotto

I really thought this would be awful – actually it was fantastic. It was this recipie from Abel and Cole with all the measurements halved….

PARSNIP AND ROSEMARY RISOTTO

Serves 4-6

1.7 litres vegetable or chicken stock

5 tablespoon butter

2 medium onions, chopped

400 g parsnips, peeled, trimmed, thinly sliced

5 teaspoons chopped fresh rosemary, or 1 1/2 teaspoons dried

275 g risotto rice (such as Arborio)

1 large handful freshly grated Parmesan cheese

Salt and pepper to taste

Bring the stock to boil in a saucepan, reduce the heat and cover. Melt 4 tablespoons of butter in a heavy large saucepan over a medium-low heat. Cook the onion until it is translucent, stirring occasionally. Increase the heat to medium, add the parsnips and cook until the parsnips begin to brown, stirring occasionally. This should take about 10 minutes. Then add the rice and stir for 2 minutes. Add enough warm stock to cover the rice, onions and parsnips, and all the rosemary if you are using dried herbs. If you are using fresh rosemary just add 3 teaspoons at this stage. Simmer the stock until almost all of it is absorbed, stirring occasionally. Add more stock, 200ml at a time and cook until the rice and parsnips are tender, allowing each spoonful of stock to be absorbed before adding the next. Keep stirring occasionally. It should take about 30 minutes in total for the risotto to cook. When it’s done remove it from the heat, stir in the remaining butter, fresh rosemary, and cheese then season to taste with salt and pepper and serve.