Parsnip and Rosemary Risotto

Name: Parsnip and Rosemary Risotto
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)

By Jill Silverman Hough

November 2, 2008

Recipe notes