Truffled Cacio e Pepe Risotto

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

Boil your kettle, then pour the water for the stock (see pantry for amount) into a measuring jug.

Add the veg stock paste and stir well to combine - this is your veg stock.

Heat a drizzle of oil in a large ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Once hot, add the risotto rice, garlic and cracked black pepper. Stir and cook until the edges of the rice are translucent, 1-2 mins.

Stir your veg stock into the rice. Bring 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 hazelnuts.

When the risotto is cooked, remove it from the oven and mix in the hard Italian style cheese, truffle zest, butter and water for the risotto (see pantry for both amounts).

Season to taste with salt and pepper. TIP: Add a splash more water to loosen the risotto if needed.