I love playing around with rice substitutes. Parsnip has a lovely earthy quality and absorbs the flavour of the stock rather beautifully. Though it’s a departure from traditional risotto you’ll find it warming and very satisfying.
5 medium parsnips
olive oil or ghee for sautéing
2 large garlic cloves, diced finely
1 cup vegetable stock
1 tablespoon fresh thyme leaves
sea salt and ground black pepper
6 sundried tomatoes, cut into ribbons
1 cup finely sliced kale leaves
6–8 kalamata olives
large handful fresh parsley
Peel the parsnips and chop into thick slices. Use a high speed blender to blitz until it is the consistency of rice. Alternatively you can chop very finely by hand.
Heat a generous spoonful of oil over a medium heat in a sauté pan. Add the parsnip and garlic. Cook for four minutes, moving frequently. Add the stock and thyme. Cook for a further 10 minutes or so, stirring frequently, until cooked but not mushy.
Season with sea salt and freshly ground black pepper. Add the sundried tomatoes, kale and olives. Cook for 3 more minutes. Stir through the parsley and serve immediately.