Parsnips and Carrot Risotto with Parsley and Lemon Gremolata

Preheat oven to 200C. Peel (optional) carrots and parsnip, cut into equal sized batons. Place the veg on a lined baking tray and coat in olive oil, salt and pepper. Bake for 20 minutes, turning veg after 10 minutes. They are cooked when a sharp knife goes through the veg with very little resistance. Boil a kettle and chop silverbeet leaves for step 3.

Tip! Keep an eye on the parsnips as they can burn easily.

Peel and finely dice the onion and garlic. Place a heavy bottomed pot over a medium high heat. Add 1 tbsp of oil to pot. Add onions and cook for 5 min. Don't let the onions brown, turn down the heat if necessary. Add rice and garlic to the pot and stir for 2 minutes until rice looks glassy and is coated in the oil.

Tip! When adding protein to this recipe, this step is a good time to prepare and properly cook your protein to ensure it is safe to eat.

Combine 2 cups of boiling water with stock concentrate. Add half a cup of stock to the rice, turn down the heat and stir occasionally until the liquid has been absorbed. Repeat with half a cup of liquid at a time until almost all the stock has been absorbed. Add silverbeet and stir until wilted and stock has been absorbed. Remove from the heat.

Tip! As a guide, the YPI chef's have found that it takes approximately 5 minutes for half a cup of stock to be absorbed.

Remove parsnip and carrot from the oven. Keep aside a few pieces of roasted veg for garnish and place the rest in a blender (or jug if using a stick blender) with 1/4 cup of milk. Pulse until the veg has been pureed. Add the puree to the risotto and stir through. Taste the risotto and adjust seasoning with salt and pepper.

Pick parsley leaves, discarding stems. Zest lemon. Clean the blender (or stick blender) and add the parsley, parmesan, lemon zest and juice (to taste), plus 1/4 cup of olive oil. Pulse the blender until ingredients are finely chopped and well combined.

Tip! If you don't have a blender then chop all the ingredients finely and mix together with less oil.

Divide the risotto between serving dishes and top with a dollop of gremolata. Garnish with a piece or two of roasted carrot and parsnip. Enjoy!

Preheat oven to 200C. Peel (optional) carrots and parsnip, cut into equal sized batons. Place the veg on a lined baking tray and coat in olive oil, salt and pepper. Bake for 20 minutes, turning veg after 10 minutes. They are cooked when a sharp knife goes through the veg with very little resistance. Boil a kettle and chop silverbeet leaves for step 3.

Tip! Keep an eye on the parsnips as they can burn easily.

Peel and finely dice the onion and garlic. Place a heavy bottomed pot over a medium high heat. Add 1 tbsp of oil to pot. Add onions and cook for 5 min. Don't let the onions brown, turn down the heat if necessary. Add rice and garlic to the pot and stir for 2 minutes until rice looks glassy and is coated in the oil.

Tip! When adding protein to this recipe, this step is a good time to prepare and properly cook your protein to ensure it is safe to eat.

Combine 2 cups of boiling water with stock concentrate. Add half a cup of stock to the rice, turn down the heat and stir occasionally until the liquid has been absorbed. Repeat with half a cup of liquid at a time until almost all the stock has been absorbed. Add silverbeet and stir until wilted and stock has been absorbed. Remove from the heat.

Tip! As a guide, the YPI chef's have found that it takes approximately 5 minutes for half a cup of stock to be absorbed.

Remove parsnip and carrot from the oven. Keep aside a few pieces of roasted veg for garnish and place the rest in a blender (or jug if using a stick blender) with 1/4 cup of milk. Pulse until the veg has been pureed. Add the puree to the risotto and stir through. Taste the risotto and adjust seasoning with salt and pepper.

Pick parsley leaves, discarding stems. Zest lemon. Clean the blender (or stick blender) and add the parsley, parmesan, lemon zest and juice (to taste), plus 1/4 cup of olive oil. Pulse the blender until ingredients are finely chopped and well combined.

Tip! If you don't have a blender then chop all the ingredients finely and mix together with less oil.

Divide the risotto between serving dishes and top with a dollop of gremolata. Garnish with a piece or two of roasted carrot and parsnip. Enjoy!