[simonj]

Simple, easy dish and a real pound stretcher.
Same chicken provided a roast, a Gougere, a soup and this risotto.
I used home made chicken stock, but a veggie stock can be
used for a vegitarian version

I use parsley, but a lot of people use rosmary in this type of dish.

More tips, links, pictures etc as always on my Garden blog,
Link in signature

FOR THE PARSNIP RISOTTO
A generous slice of butter
1 onion, peeled and chopped
150 g parsnip, diced
900ml chicken or vegetable stock
200g arborio or other risotto rice rice
150ml of white wine (optional)
1 sprig of fresh parsley, finely chopped -
I used my Akita root parsley leaves
A handful of freshly grated Parmesan,
Salt and freshly ground black pepper

As an extra option you can use a good balsamic vinegar to drizzle.

I served it with a poached egg, adding paprika dusting for
a splash of colour.
Also, some simple Boxty cakes to add texture and colour