Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Place the parsnips in a bowl and mix with all the other ingredients up to and including the salt, spread onto a baking tray lined with baking paper.
Approx. 25 mins. in the centre of an oven preheated to 200°C. Remove from the oven, mix in the maple syrup.
Heat the butter in a pan. Sauté the shallot, add the rice, briefly sauté while stirring until the rice is translucent. Pour in the wine and reduce completely. Stirring frequently, add the bouillon a little at a time so that the rice is always just covered with liquid, simmer for approx. 20 mins. Stir in the crème fraîche and cheese, season with salt. Serve the vegetables with the risotto, scatter the reserved cheese on top.
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