Place the parsnips in a bowl and mix with all the other ingredients up to and including the salt, spread onto a baking tray lined with baking paper.
Approx. 25 mins. in the centre of an oven preheated to 200°C. Remove from the oven, mix in the maple syrup.
Heat the butter in a pan. Sauté the shallot, add the rice, briefly sauté while stirring until the rice is translucent. Pour in the wine and reduce completely. Stirring frequently, add the bouillon a little at a time so that the rice is always just covered with liquid, simmer for approx. 20 mins. Stir in the crème fraîche and cheese, season with salt. Serve the vegetables with the risotto, scatter the reserved cheese on top.