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Cream and Parsnip Risotto

Start by dicing half a medium onion, and add to a large saucepan with a good glug of olive oil. Fry gently until translucent, stirring regularly, this should take about 10 minutes. Meanwhile, peel and grate two parsnips and make up 1ltr of hot vegetable stock. Add 200g of rice to the pan, and fry gently for a further minute, stirring to ensure all of the grains are coated in oil. Now add the grated parsnip along with a ladle-ful of hot stock. Stir constantly on a medium heat, adding more stock each time it is absorbed by the rice. Once all of the stock has been added to the pan, the rice should be cooked. Stir in two 1tbsp...

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