Truffled Cacio e Pepe Risotto

Pop the parsnip and sprouts onto a large baking tray. Drizzle with oil, sprinkle over the dried rosemary and season with salt and pepper. Toss to coat and spread out in a single layer. 

Boil your kettle then pour the boiling water (see ingredients for amount) into a measuring jug.

Stir the vegetable stock into the boiling water until dissolved.

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat (if you don't have an ovenproof pan, use a normal saucepan and transfer to an ovenproof dish later).

Add the risotto rice, garlic and crushed black pepper. Stir and cook until the edges of the rice are translucent, 1-2 mins.

Add the stock mixture and stir well to combine. Bring it back up to the boil, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.

Roast the veg on the top shelf until browned and tender, 18-20 mins. Turn halfway through.

Meanwhile, roughly chop the pecans.

When the risotto is cooked, remove it from the oven and mix in the hard Italian style cheese, truffle zest, water and butter (see ingredients for both amounts). Season to taste with salt and pepper if needed. TIP: Add a splash more water if needed.