Peel the parsnip and slice it into thin fries. Place them on an oven tray lined with baking paper. Drizzle with a little olive oil and a sprinkle of pepper and salt.

Place the parsnip fries in a preheated oven at 356°F (180°C) and bake them for about 20 to 30 minutes until soft and a little golden. Keep an eye on them.

In the meantime transfer the rosemary, chopped onion and garlic and a little olive oil to a large pan. Season with a little pepper and salt.

Place the pan over medium heat until the oil is hot. Cook the onion and garlic for 3 minutes. Then add the risotto rice.

Stir well and cook for 3 more minutes. Little by little add the warm stock and stir. Make sure the rice doesn’t stick or burn to the bottom.

Once the rice is almost tender, stir in the diced salted bacon.

Stir well again. Then also add the mascarpone.

Stir the risotto well and then check the seasoning. Add extra pepper or salt to taste if necessary. Scoop the parsnip risotto onto warm plates and garnish with the rest of the roasted parsnip fries. Serve hot.