Creamy Parsnip Risotto with Walnuts & Thyme | Delicately Nutty Autumn Delight

Peel the parsnips, trim the ends, and cut the roots into approx. 1 cm cubes. Peel and finely dice the onion and garlic. Coarsely chop the walnut kernels. Strip the thyme leaves from the sprigs.

Toast the chopped walnut kernels in a small pan without oil over medium heat for 2–3 minutes until fragrant and lightly toasted. Transfer to a small plate and set aside. Bring the vegetable stock to a boil in a small pot and keep hot over the lowest heat.

Heat the olive oil in a wide, heavy pot or sauté pan. Sauté the diced onion and garlic gently over low heat for 2–3 minutes until translucent. Add the diced parsnips and half of the stripped thyme, and sauté for approx. 4–5 minutes while stirring.