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.

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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

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So you know the drill with risotto!

Saute the onion.

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Stir in the garlic, parsnip, and savory.

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Stir in the rice.

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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!

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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!

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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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