This vegan risotto is a great way to use up leftover root veg — roasted carrots would also work well
Take a fresh look at leftovers…
Feeds 4 • Ready in 45 mins
- 4 Co-op British parsnips (about 500g), 2 cut into 2cm chunks, 2 cut lengthways into wedges
- 2 rosemary sprigs, 1 left whole, 1 leaves stripped and finely chopped, plus sprigs to garnish (optional)
- 3 tbsp Co-op olive oil
- 1.5 litres vegetable stock, made with 1 stock cube
- 1 onion, finely chopped
- 2 garlic cloves, grated
- 300g Co-op risotto rice
- 100ml vegan dry white wine (we used Co-op Soave)
- Zest and juice of 1 lemon
- Preheat the oven to 200°C/fan 180°C/Gas 6. Put all the parsnips on a baking tray with the whole rosemary stalk, if using, and half the oil. Season, toss to combine, then roast for 30-35 mins, until golden. After 15 mins, remove the rosemary and toss the parsnips.
- Meanwhile, bring the stock to the boil in a pan, then reduce the heat to low. Heat the remaining oil in a wide-bottomed pan and cook the onion for 5 mins. Add the garlic and chopped rosemary, if using, then cook for 2 mins, stirring often. Stir in the rice until it’s coated in oil. Add the wine and bubble until most of the liquid has evaporated.
- Stir in a ladleful of stock and simmer until most of the liquid has been absorbed. Stir often, adding another ladleful of stock once the previous one has been absorbed.
- Continue until the rice is soft, but with bite — you might not need all the stock. It will take 20-25 mins.
- When the risotto is nearly ready, add the parsnip chunks, lemon zest and juice. Stir well to combine and taste to check the seasoning. Serve with the parsnip wedges on top and rosemary sprigs, if you like.