for 4 person

Roasted vegetables

250 g	parsnips, cut into sticks
250 g	carrots, cut into sticks
250 g	celeriac, cut into wedges
2	apples, cut into wedges
80 g	walnut kernels, coarsely chopped
½ bunch	sage
3 tbsp	olive oil
¾ tsp	salt

To bake

2 tbsp

maple syrup or honey

Risotto

1 tbsp	butter
1	shallot, finely chopped
300 g	risotto rice (e.g. Carnaroli)
2 dl	white wine
1 litre	vegetable bouillon, hot
100 g	crème fraîche
80 g	grated Parmesan, 2 tbsp set aside
	salt to taste

How it's done

Roasted vegetables

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.

To bake

Approx. 25 mins. in the centre of an oven preheated to 200°C. Remove from the oven, mix in the maple syrup.

Risotto

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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