It’s been awhile since I’ve done risotto, right? I mean, like, at least a month I think! Yeah, it’s time for another.
This risotto was
inspired by stolen from Yummo. And I’m totally kicking myself forgetting to do the balsamic drizzle. That would have been uh-mazing!
4 c Vegetable Broth
1 c Dry White Wine
3 T Butter
1 T olive oil
1 c Onions, chopped
4 cloves garlic, minced
2 Parsnips, peeled, trimmed and cut into 1/4 inch fingers
2 t dried Savory (or thyme)
1 c Arborio Rice
2 c frozen chopped spinach
1 c Parmesan Cheese, grated
fresh ground black pepper
So you know the drill with risotto!
Saute the onion.
Stir in the garlic, parsnip, and savory.
Stir in the rice.
And add the wine, then the broth, 1 cup at a time until completely absorbed. Stir in the spinach and heat through. Remove from heat. Stir in parmesan, give a good shake of fresh ground pepper, and serve up!
I love the little bite of the parsnip with the creaminess of the dish. I can’t wait to have the leftovers for lunch today!