Almond risotto with roasted baby parsnips and crispy sage #donnahay.

Love any recipe that is a little unusual.
This almond risotto recipe caught my eye as you add almond butter. who da thunk?
A great idea as it adds a nutty buttery flavour  adulterated from Donna Hay.

You need for 4 fashionista or 32 models:
¼ cup (60ml) extra virgin olive oil
2 eschalots (French shallots), finely chopped
2 cloves garlic, crushed
sea salt and cracked black pepper
2 cups (400g) arborio rice
1 litre hot vegetable stock
¼ cup (80g) store-bought almond spread
½ cup (40g) finely grated pecorino, plus extra to serve
400g baby parsnips, peeled
2 tablespoons maple syrup or honey
2 tablespoons malt vinegar or white vinegar
12 sage leaves

• Preheat oven to 220°C (425°F). Heat 1 tablespoon of the oil in a medium saucepan over medium heat.
• Add the eschalot, garlic, salt and pepper, and cook, stirring occasionally, for 4–5 minutes or until soft.
• Add the rice and cook, stirring, for 1–2 minutes.
• Add the stock, 1 cup (250ml) at a time, adding more once absorbed, and cook, stirring frequently, for 20 minutes or until rice is al dente.
• Remove from the heat and stir through the almond spread and pecorino.
• While the rice is cooking, place the parsnips, maple syrup, vinegar and 1 tablespoon of the oil in a small roasting dish lined with non-stick baking paper.
• Roast for 30 minutes or until golden and caramelised.
• Heat the remaining oil in a small frying pan over high heat.
• Add the sage and cook for 30 seconds or until crispy.
• Divide the risotto between plates and top with the parsnips, sage, salt, pepper and extra pecorino to serve.
• Excellent !