Creamy Parsley Root Risotto with Hazelnut-Thyme Crunch

Preheat the oven to 200 °C top/bottom heat. Thoroughly wash and peel the parsley roots, and trim the ends. Cut about half of the parsley roots into fine small cubes (they go directly into the risotto), and slice the other half diagonally into slices about 1 cm thick.

Spread the parsley root slices on a baking sheet lined with baking paper, drizzle with 1 tbsp olive oil, and season with a pinch of salt. Roast in the preheated oven for about 20 minutes until golden brown and tender.

In the meantime, peel and finely chop the shallots and garlic. Strip the thyme leaves from the sprigs. Coarsely chop the hazelnuts and toast them in a dry pan without fat for 3 minutes until fragrant, then set aside. Heat the vegetable broth in a pot and let it simmer gently over the lowest heat.