Lentil risotto with root vegetables fresh from the oven - foodboost

Ingredients

• 200 g red lentils
• 1 white onion (finely diced)
• 1 garlic clove (finely chopped)
• 2 tbsp olive oil
• 200 g risotto rice (Arborio)
• 900 ml vegetable stock
• 70 g hard cheese (Parmesan, Grana Padano) (finely grated)
• 50 g sour cream
• salt, pepper
• 600 g carrots (orange, yellow, purple)
• 300 g celery
• 300 g parsnips
• 1 tbsp olive oil
• 1 tsp agave syrup