Chicken and Parsnip Risotto with Crispy Sage

Start by preheating your oven to 180C and boiling a kettle of water for your stock. In the meantime, peel and finely chop the onion and garlic, and grate the parsnip.

Create a glaze for your chicken by mixing together half the honey and balsamic vinegar in a small bowl. Brush this mixture onto the chicken and refrigerate it to marinate.

In a large saucepan, melt the butter over medium heat. Add the chopped onion and garlic, followed by the grated parsnip. Cook until the vegetables are softened and slightly colored.

Stir in the risotto rice, and once it's become translucent, start adding your stock gradually, stirring continuously until the stock is absorbed before adding more. Continue this process until the rice is tender but still has a slight bite.

While your risotto cooks, heat a pan with some oil and fry your sage leaves until crispy. Remove them from the pan and drain on a paper towel.

Using the same pan you used for the sage, cook the marinated chicken until it's caramelized on the outside and fully cooked on the inside. Once done, remove from the heat and slice the chicken.

Finish your risotto by stirring in the remaining honey and balsamic vinegar. Serve the risotto in bowls, topped with the sliced chicken and garnished with the crispy sage.