parsnip + rosemary risotto

risotto is, hands down, one of my all-time favorite comfort foods. to me, it falls somewhere between rice + pasta with its creamy, rich texture. i’ve made lots of risottos over the past few years – wild mushroom risotto, champagne risotto, sweet potato + bacon risotto, + spring vegetable risotto, just to name a few – yet this risotto, the first one that i ever made, remains my absolute favorite. and yes, risotto takes a little time to prepare, with a lot of constant stirring, but it’s entirely worth it. plus, you’ll get a good arm workout in – never a bad thing, right? =)

to make this risotto as amazing as possible, use delicious, fresh parsnips, ideally local ones. depending on where you live, they’re typically readily available in late fall/early winter at your local farmer’s market or grocery store. next, good parmesan cheese is a must! if possible, don’t just opt for a generic brand cheese – a wonderful, high-quality parmesan will take this dish from great to spectacular. finally, i recommend drizzling some aged balsamic on this risotto – it adds a wonderful bite + depth, which perfectly complements the sweet, nutty parsnips + savory, salty cheese.

while this meal is wonderful vegetarian, as a meat-free entree, i’ve found that it pairs especially beautifully with simple seared sea scallops seasoned with salt + pepper. whether you serve it as a main dish or a side dish, vegetarian or alongside seafood or meat, i know you’ll love it. enjoy!

parsnip + rosemary risotto

makes 6-8 servings, adapted from bon appetit

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 arborio rice
3/4 cup freshly grated parmesan cheese
aged balsamic vinegar (for drizzling)

directions

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

melt 4 tablespoons butter in heavy large saucepan over medium heat. add onion + cook until translucent, stirring often, about 10 minutes. stir in parsnips + 3 teaspoons chopped rosemary. cook until parsnips begin to brown, stirring occasionally, about 8 minutes. add rice + 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, + cook until rice + parsnips are tender, allowing each broth addition to be absorbed before adding next + stirring frequently, about 20 minutes total. remove from heat; stir in remaining 1 tablespoon butter, remaining 2 teaspoons rosemary, + cheese. aeason risotto to taste with salt + pepper.

divide risotto among 6-8 shallow bowls. drizzle with balsamic vinegar + serve.

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