Start by placing the vegetable stock in a saucepan. Bring to a simmer and then reduce heat to low to keep warm.
In a large pot, melt the butter over a medium heat and add the onion, parsnips and sage and cook for 5 minutes, until the onion is softened but not coloured.
Add the rice and stir well to coat before cooking for a few minutes until they begin to turn translucent.
Add the white wine (I used a wooded chardonnay) and cook until the wine has all but evaporated.
Use a ladle to add a spoonful of stock to the risotto and stir until the stock almost disappears before adding the next ladle of stock. Continue until all of the stock is used, or the rice is plump but retains a bit of bite.
Remove the risotto from the heat and add the grated parmesan, baby spinach and mascarpone and stir to combine. Cover with a lid and set aside for 5 minutes.
Serve with extra mascarpone and fried or fresh sage leaves.