Mushroom Risotto with Parsnips and Pumpkin Seed Pesto

For the mushroom risotto with parsnips and pumpkin seed pesto, first clean the mushrooms with a damp cloth, fry them in a pan with olive oil, season with salt and pepper.

Heat the chicken soup and keep it warm. Peel and finely dice the onion and garlic.

In a wide pot, heat the olive oil and sauté the onion and garlic until translucent. Add the risotto rice and butter and continue to sauté for another 3 minutes. Deglaze with wine and let it boil down completely.

Pour in enough soup to just cover the rice. Cook for 15-20 minutes, stirring frequently. Keep adding soup as soon as the rice has almost absorbed the liquid. When the rice is cooked al dente, season with salt and pepper.

Just before serving, stir the mushrooms and grated Parmesan into the finished risotto.

Cut the parsnips in half lengthwise, sauté with olive oil, garlic, rosemary and shallots in a hot pan, pour in vegetable stock and simmer covered at 160 °C for 5-8 minutes. Assemble the sauce with butter, season with salt and pepper.

For the pesto, mix all the ingredients, season well.

Serve mushroom risotto with parsnips and pumpkin seed pesto.

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