Put parsnips in a large bowl and add all the ingredients from the “roasted veggies” to the bowl. Mix and place the mixture on a baking tray.

Bake for approx. 25 mins in the centre of a preheated oven (2oo degrees). Remove from the oven and add the maple syrup on top (mix it).

Melt butter in a pan. Sauté shallot briefly before adding the rice. Sauté the rice while stirring until it turns transparent. Pour in wine and wait until it has reduces completely. Then you can start to add the bouillon bit for bit while stirring while only adding so much that you cover the rice a bit. Always wait until the liquid reduces before adding more bouillon. Do this for approx. 20 minutes. Stir in the crème fraîche and cheese, season with salt. Serve the veggies with the risotto by scattering them on top. Finally, add the reserved tbsps of Parmesan cheese and garnish the top with it.