Creamy Parsnip Risotto | With Crispy Sage

Peel the parsnips. Cut two-thirds of the parsnips into approx. 0.5 cm small cubes, and slice the remaining third paper-thin for the garnish. Finely chop the onion and garlic. Heat the vegetable broth in a small pot and keep it hot over low heat.

In a wide pot, heat 2 tbsp of olive oil and half of the butter. Sauté the chopped onion and parsnip cubes in it over medium heat for 4–5 minutes. Add the risotto rice and chopped garlic, and sauté while stirring for about 2 minutes until the rice turns translucent.

Deglaze with the white wine and allow it to reduce completely until the liquid has almost evaporated. Then add the hot vegetable broth ladle by ladle – always just enough to barely cover the rice. Simmer gently over low heat, stirring regularly, for about 18–20 minutes until creamy and the rice grains are tender yet firm to the bite ('al dente').