Creamy Parsley Root Risotto | Delicate & Nutty

Thoroughly peel the parsley roots. Cut two thirds of the parsley roots into fine small cubes, and coarsely grate the remaining third on a box grater (this ensures a creamy consistency while cooking). Finely chop the shallots and garlic cloves. Bring the vegetable stock to a boil in a small pot and let it simmer gently on the lowest heat.

In a small dry pan, toast the pumpkin seeds over medium heat for 2–3 minutes until fragrant and softly popping. Transfer onto a flat plate and allow to cool. Finely chop the flat-leaf parsley.

Heat the extra virgin olive oil in a heavy, wide pot over medium heat. Sauté the diced shallots and garlic for 2–3 minutes until translucent, without letting them brown. Add the diced and grated parsley roots and sauté gently for 3–4 minutes while stirring.