Parsnip Risotto with Parsley Pesto and Blue Cheese

Ingredients

6 parsnips, peeled, halved
2 Tbs maple syrup
1/4 cup (60mL) white wine vinegar
2/3 cup (160mL) extra virgin olive oil
4 cups (1 L) chicken stock
1 brown onion, finely chopped
2 garlic cloves, crushed
1 1/2 cups (300 g) arborio rice
1/2 cup (125mL) dry white wine (optional)
1/3 cup (80mL) milk
1 cup flat-leaf parsley leaves
1/4 cup (40 g) toasted almonds
1/4 cup (20 g) finely grated Parmesan
1 garlic clove, extra
100 g soft blue cheese, crumbled

Method

Preheat the oven to 220 C. Line a roasting pan with baking paper. Place parsnip, maple syrup, vinegar and 1 tablespoon oil in the pan. Toss to coat. Bake, turning halfway, for 30 minutes or until caramelised.

Meanwhile, bring stock to a simmer in a small saucepan. Remove from heat and cover to keep warm. Heat 1 tablespoon of the remaining oil in a frying pan over medium heat. Add the onion and cook, stirring, for 6 minutes or until tender. Add garlic and cook for 2 minutes.

Add rice to the garlic mixture and cook, stirring, for 2 minutes or until grains appear glassy. Add wine, if using, and bring to the boil. Cook, stirring, for 2 minutes or until liquid is absorbed. Add 1/2 cup (125mL) stock and cook, stirring, until liquid is absorbed. Repeat with remaining stock, stirring and allowing liquid to be absorbed before adding more, until rice is tender yet firm to the bite and risotto is creamy (this should take about 20 minutes).

Place 4 parsnip halves and milk in a blender and blend until smooth. Fold into the rice mixture.

Process parsley, almonds, Parmesan and extra garlic in a food processor until finely chopped. Add remaining oil in a thin, steady stream until combined.

Divide risotto and remaining parsnip among serving bowls. Top with blue cheese and pesto to serve.

Credits: Coles

Photo Credits: Coles