Parsnip risotto with pine nuts

First, chop the parsnip (150 g) and pine nuts (2 tbsp) in a blender (using the pulse mode) until it resembles coarse crumbs.

Then, spread the resulting mixture on a baking sheet and lightly dry it in the oven at a temperature of 120-130 degrees for 15-20 minutes.

Meanwhile, finely chop the shallot onion (1 pc) and sauté it in coconut oil (1 tbsp) until fully soft.

Add the cooked white mushrooms (100 g) to the onion and heat them together.

Next, add the dried parsnip with pine nuts to the skillet, season to taste, and add sage (1 leaf), thyme (1 sprig), and freshly ground pepper (to taste).

Add saffron (to taste) and almond urbech (2 tbsp), then pour in white wine (50 ml) or vegetable broth.

Mix all the ingredients and simmer on low heat for 5-7 minutes to allow them to absorb the flavors well.