Parsnip Risotto with Mascarpone & Sage

🧂 Ingredients

• 1 litre of vegetable stock
• 40 g of butter
• 1 medium onion

  finely chopped
• 2 large or 3 medium parsnips

  peeled and coarsely grated
• 6 leaves sage

  finely shredded
• 250 g of arborio rice
• 250 ml of white wine
• 2 tablespoons of mascarpone

  plus extra to serve
• 60 g of parmesan cheese

  grated
• 150 g of baby spinach

Instructions

• 1 Start by placing the vegetable stock in a saucepan. Bring to a simmer and then
  reduce heat to low to keep warm.
• 2 In a large pot, melt the butter over a medium heat and add the onion, parsnips
  and sage and cook for 5 minutes, until the onion is softened but not coloured.
• 3 Add the rice and stir well to coat before cooking for a few minutes until they
  begin to turn translucent.
• 4 Add the white wine (I used a wooded chardonnay) and cook until the wine has all
  but evaporated.
• 5 Use a ladle to add a spoonful of stock to the risotto and stir until the stock
  almost disappears before adding the next ladle of stock. Continue until all of
  the stock is used, or the rice is plump but retains a bit of bite.
• 6 Remove the risotto from the heat and add the grated parmesan, baby spinach and
  mascarpone and stir to combine. Cover with a lid and set aside for 5 minutes.
• 7 Serve with extra mascarpone and fried or fresh sage leaves.

Nutrition Info