This recipe is an adaptation of Alice Hart’s Parsnip and Sage Risotto from her wonderful Vegetarian cook book, which I was very glad to find under my Christmas Tree this year.
I am not a vegetarian and am afraid to say I have too much of a soft spot for venison stew and steaks to ever really consider becoming one full time, but I have increasingly found cooking meat free to be a purse friendly and more imaginative option for suppers. Having dabbled with meat substitutes I decided to take the plunge and find myself a good vegetarian cook book to start me off properly, and when I heard that Alice Hart had written one, I knew I had to have it. Having exhausted the original Alice’s CookBook, I was expecting more imaginative and delicious recipes, and I’m pleased to say that I have not been disappointed so far. Like the original but bigger and with heaps more photographs, Alice has really inspired me to cook vegetarian, and I vow to do so at least three times a week from now on.
This creamy risotto is simple to cook and delicious to eat, and the addition of the chopped apple, added in the last few minutes before serving so retaining a bit of bite, in my opinion adds a complementary burst of sweetness to an otherwise exceedingly parsnipy dish.
Adapted from Alice Hart’s Vegetarian
1 parsnip, peeled and roughly grated
1 apple, peeled and chopped into small cubes
2 sage leaves, finely chopped
1 shallot, finely chopped
125g risotto rice
½ glass white wine
500ml vegetable stock
1 tbsp mascarpone, plus extra to serve
a handful of finely grated parmesan (or vegetarian alternative)
- Melt the butter in a deep pan, add the shallots, parsnip and sage and cook gently, stirring, for around 5 minutes.
- Stir in the rice and cook for a minute. Pour in the wine and stir until evaporated, then begin to add the hot stock, a ladleful at a time, and stirring until it has virtually disappeared. Continue until the stock is gone, or the rice is plump and cooked. It should take 20 minutes to half an hour.
- Remove from the heat, stir in half the mascarpone and Parmesan, as well as the chopped apple. Cover and set aside for 5 minutes. Mix through the remaining cheese, and serve with a dollop of mascarpone on top.