Parsnip Risotto

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!

Parsnip Risotto

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!



7 Responses

  1. YUM. That looks delicious. I don’t think I’ve ever tried a parsnip. And I’ve definitely never made risotto myself. It seems like it’s hard (Top Chef contestants seem to go home for it a lot).

  2. I haven’t had much risotto in my life .. I should probably change that.

    Have a great weekend! :]

  3. looks mouthwatering..

  4. looks so moist and delicious … i never made risotto and that is something I always order if I see it in the menu 🙂

  5. I bet that has the best flavor!!

  6. Well that just looks fantastic, and I love that it’s vegetarian. I’m saving this one for sure.

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