Root Vegetable Risotto with Pancetta and Paprika Oil - Kidney Kitchen

Ingredients

• 1 small (96 grams) parsnip, cut into batons
• 1 small (100 grams) carrot, cut into batons
• 1 medium (110 grams) red onion, sliced
• 3 ½ tablespoons grapeseed oil (or other neutral cooking oil)
• 1 pinch black pepper, freshly ground
• 1-ounce pancetta, diced
• 1 sprig sage, stems and leaves
• 1 ½ cups vegetable broth, low sodium
• 1 ½ cups water
• 1 small (20 grams) shallot, diced
• 2 cloves garlic, minced
• 1 cup arborio rice
• ¼ cup white wine
• ⅛ teaspoon sea salt
• 1 tablespoon butter, unsalted
• 1-ounce parmesan cheese, grated
• ¼ teaspoon smoked paprika
• ½ teaspoon caraway or fennel seeds, whole