Parsnip Risotto, Walnut, Apple and Horseradish

• 1.5 litres (52 fl oz/6 cups) vegetable stock
• 100

In a large saucepan, bring the vegetable stock to the boil over high heat, then reduce the heat and keep the stock at a simmer to be used for the risotto. Line a large baking tray with baking paper. Heat the olive oil in a large saucepan and sauté the onion and garlic for 1–2 minutes or until translucent, without browning. Add the rice and cook, stirring constantly, for 1–2 minutes; do not allo