Parsnip, Rosemary & Balsamic Risotto

Boil a kettle

Preheat the oven to 160°C/ 140°C (fan)/ 325°F/ Gas 3

Peel and finely chop the onion[s]

Strip the rosemary leaves from their stalks and chop finely

Grate the Italian hard cheese

Peel the parsnips

Continue to peel lengths off the parsnip until you end up with a pile of parsnip 'ribbons'

Once you can't peel any further, chop the remaining parsnip core into bite-size chunks

Add the parsnip ribbons, cumin seeds and a drizzle of olive oil to a bowl and give it a good old mix up

Line a baking tray with some baking paper and add the parsnip ribbons

Tip: make sure they don't overlap as they won't crisp properly

Put the tray in the oven for 15 min or until the parsnip ribbons are browned at the edges

Once done, remove the tray from the oven and place them on a piece of kitchen paper to cool - these are your parsnip crisps

Season generously with salt

Meanwhile, dissolve the vegetable stock cube[s] in 750ml [1.5L] boiled water

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil and a large knob of butter over a medium-high heat

Once hot, add the parsnip chunks and chopped onion and cook for 3-4 min or until the parsnip has coloured slightly

Add the arborio rice and chopped rosemary to the pan and stir through for 2 min

Add 1/3 of the stock to the rice and stir continuously with a wooden spoon until the stock is absorbed

Continue to add the stock, a ladle at a time, stirring continuously for 20-25 min or until all the stock is absorbed and the rice is cooked