Peel the parsnip and cut it brunoise (in small cubes). Wash and cut the courgette into small cubes. Grate the parmesan, roughly chop your herbs and set aside.
Heat up 2 tbsp olive oil in a pot and add your parsnips. After 3 minutes add the Arborio rice and let it steam for a minute. Deglaze with white wine and bring it briefly to boil. Add some of your vegetable stock so that the rice is completely covered. Keep on gentle stirring your risotto – don't go away, keep stirring! After all your vegetable stock has been soaked up add some more vegetable stock. Keep on with this procedure until your risotto is creamy (takes about 15-20 minutes).
In the meantime prepare your pea and herb mix. Add the cooked peas, herbs, a drizzle of olive oil, lime juice and salt to a highspeed blender and blend until smooth.
When your risotto rice is almost ready add the courgette cubes, cooked sugar snap peas, grated Parmesan cheese and keep on stirring gently. Now add the pea and herb mix and stir in well. Season to taste your green risotto with pepper, salt and chili flakes to taste.
Arrange the risotto on plates, divide the burrata, decorate with fresh herbs and some big Parmesan shaving. Bon Appetit!