Parsnip Risotto Recipe

A Delectable, Easy to Make Side Dish
Yield: 2    Preparation Time:     Cooking Time:
Risotto can be made with a variety of vegetables, but this version brings out the natural sweetness of the parsnips.


2 parsnips, diced into 1cm pieces
1 onion, chopped
900ml vegetable stock
175g risotto rice
1 glass white wine
1 tablespoon olive oil
Salt and pepper

Recipe Instructions

Cook the ingredients.
Heat the oil in a saucepan and add the onions. Fry the onions until they have softened and then add the parsnips. Fry until the parsnips are tender. Add the rice and cook stirring continuously until the rice is transparent.

Heat the stock.
In a separate saucepan, heat the stock over a low heat to use when needed.

Make the risotto.
Add the wine to the rice and then add the stock, one ladleful at a time making sure the stock is absorbed by the rice before adding another ladleful. Keep stirring throughout until the rice is tender. Check the seasoning and add salt and pepper if necessary.


Side Dish