Risotto with parsnip

Peel the parsnip and carrot and cut into 1 x 1 cm pieces.

Ris the needles of the sprigs of rosemary and the leaves of the sprigs of thyme and oregano. Cut fine. Keep the sage separately.

Chop the onion. Melt the butter in a large pan with a thick bottom and add the onion, thyme, oregano and half of the rosemary and fruit for 1 min.

Add the risotto rice and cook for 3 minutes until the grains are translucent. Extinguish with the wine and stir until almost completely absorbed.

Add a dash of broth and stir until it is also absorbed. Add another dash of broth and continue until the rice is al dente. This takes about 25 minutes.

Meanwhile, cook the parsnip and carrot for 6 minutes in plenty of water with salt. Drain and add the last 4 minutes of the cooking time to the risotto.

Grate the cheese. Cut the ham into strips. Remove the pan from the heat and stir in the ham and half of the cheese. Season with pepper and salt.

Divide the risotto over the plates. Sprinkle with the rest of the cheese and the rest of the rosemary.