Nibblous | parsnip risotto

Ingredients

• A generous slice of butter
• 1 onion, peeled and chopped
• 2 large parsnips, peeled, woody core removed, chopped into 1cm dice
• 900ml chicken or vegetable stock
• 175g arborio rice
• A decent slosh of white wine
• A handful of freshly grated Parmesan, plus more to serve
• Salt and freshly ground black pepper