A generous slice of butter
1 onion, peeled and chopped
2 large parsnips, peeled, woody core removed, chopped into 1cm dice
900ml chicken or vegetable stock
175g arborio rice
A decent slosh of white wine
A handful of freshly grated Parmesan, plus more to serve
Salt and freshly ground black pepper
Heat the butter in a heavy-based pan over a medium heat. Add the onion and cook for 2-3 minutes, until translucent. Add the parsnips, raise the heat a little and cook until almost tender, stirring frequently to prevent sticking. Meanwhile, bring the stock to simmering point in a separate pan.
When the parsnip pieces are soft, add the rice and stir constantly for a couple of minutes. Add the wine and continue to stir until it has been absorbed by the rice. Then start to ladle hot stock into the risotto, waiting for each batch to be absorbed before adding the next. Keep stirring and adding stock till the rice is tender, with just the tiniest residual chalky 'bite' in the middle. Taste and adjust the seasoning.
Stir in a handful of Parmesan and serve with plenty of freshly ground black pepper and more grated Parmesan on the table.