Maple roasted parsnip

1. Peel and chop the parsnips in medium dices.
2. Heat the olive oil in a pan. Add the parsnip and sauté for about 15 minutes on medium heat, until evenly golden and just tender, still a little bit firm.
3. Add maple syrup, cumin, salt and pepper, and stir to combine and coat the parsnip. Reduce the heat and gently cook on low for 5 minutes, until beautifully caramelized. Set aside.

Sautéed wild mushrooms

1. Carefully wash the mushrooms, cut and discard the ends, and gently dry them. Peel and chop the garlic. Wash and chop the parsley.
2. Heat olive oil in a pan. Add the whole mushrooms and sauté for 5 minutes to release all their excess water. Then add the garlic and cook for another 2 minutes stirring frequently.
3. Finally add the chopped parsley, season with a pinch of salt and black pepper. Stir to combine and set aside.

Risotto

1. In a small saucepan, heat vegetable broth over medium heat. Once simmering, reduce heat to low and keep warm during all the process.
2. Add the vegan butter and olive oil to a large saucepan over medium heat. Once melted, add the chopped garlic and onion, thyme and sage. Stir to combine and sauté for 2-3 minutes until very slightly browned. Then add arborio rice, stir to coat and cook for 2 minutes.
3. Pour the dry white wine and stir gently. Cook for 1-2 minutes, or until the liquid is absorbed. Then add a first ladle of warm vegetable broth, stir and let simmer on medium heat. Once all the liquid is absorbed, add an other ladle of broth. Continue to add broth, stirring almost constantly, until the rice is cooked ‘al dente’, cooked through but still a little firm. This should take about 30 minutes. Once the rice is tender and the risotto creamy, remove from heat and season with nutmeg, salt and pepper. Taste and adjust the seasoning. 
4. Serve the risotto warm with roasted parsnip and sautéed wild mushrooms. Top with roughly chopped roasted hazelnuts, parsley and vegan parmesan cheese.