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1
Heat oven to 400 degrees.
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2
Peel the parsnips, quarter them lengthwise, and remove the tough core with a paring knife.
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3
Cut into 1/2-inch random shapes, put in a roasting pan, season with salt and coat with 2 teaspoons of olive oil.
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4
Roast until tender and lightly browned, about 15 to 20 minutes.
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5
Remove from the oven.
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6
Remove the stems from the greens and cut them into 1/2-inch-wide ribbons.
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7
Bring a pot of water to a boil over high heat, add salt and cook very briefly.
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8
Drain, cool and squeeze dry.
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9
Set aside.
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10
Add 2 tablespoons olive oil to a heavy bottomed soup pot or large saucepan over medium-high heat, then add the onion, season with salt and pepper, and cook till softened, about 5 minutes.
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11
Add the rice and stir together with the onions until the onions are barely brown, about 2 minutes.
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12
Add the white wine or vermouth and cook until it evaporates.
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13
Add 2 cups broth and adjust the heat to a brisk simmer.
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14
Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so.
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15
When the broth is absorbed, add 1 cup more and continue to cook for another 5 minutes.
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16
Stir in the last cup of broth and cook for another 5 minutes, until the rice is cooked, but the grains are still firm.
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17
Taste and adjust the seasoning, adding another splash of broth if necessary.
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18
Turn off the heat.
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19
Heat 1 tablespoon olive oil and the butter in a wide, deep skillet over medium-high heat.
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20
Add the garlic and sage and let sizzle without browning, about 1 minute.
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21
Add the roasted parsnips and chopped greens, season lightly with salt and pepper, and stir to coat and heat through, about 2 minutes more.
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22
Transfer the risotto to a warm serving dish.
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23
Spoon the vegetables over and fold them gently into the rice.
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24
Serve with grated pecorino or Parmesan cheese.
