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Recipes

Parsnip and Rosemary Risotto

By Jill Silverman Hough

Recipe information

  • Yield

    6 Servings

Ingredients

8

cups vegetable broth

5

tablespoons butter, divided

1

1/2 cups chopped onion

1

1/2 pounds parsnips (about 7 medium), peeled, trimmed, cut into 1/4-inch pieces

5

teaspoons chopped fresh rosemary, divided

1

1/2 cups (10 ounces) arborio rice

3

/4 cup freshly grated Parmesan cheese

Aged balsamic vinegar (for drizzling)

Need to make a substitution?

Preparation

  1. Step 1

    Bring broth to boil in medium saucepan over high heat. Reduce heat to low; cover and keep warm.

    Step 2

    Melt 4 tablespoons butter in heavy large saucepan over medium heat. Add onion and cook until translucent, stirring often, about 10 minutes. Stir in parsnips and 3 teaspoons chopped rosemary. Cook until parsnips begin to brown, stirring occasionally, about 8 minutes. Add rice and stir 2 minutes. Add enough warm broth to cover; simmer until almost all broth is absorbed, stirring occasionally, about 6 minutes. Add more broth, 1 cup at a time, and cook until rice and parsnips are tender, allowing each broth addition to be absorbed before adding next and stirring frequently, about 20 minutes total. Remove from heat; stir in remaining 1 tablespoon butter, remaining 2 teaspoons rosemary, and cheese. Season risotto to taste with salt and pepper.

    Step 3

    Divide risotto among 6 shallow bowls. Drizzle with balsamic vinegar and serve.

Explore Bon AppétitRisottoItalianEuropeanParsnipVegetableRosemaryRiceRice & GrainsParmesanCheeseSideGluten-FreeNut-FreeVegetarianSimmerDinner