Parsnip And Rosemary Risotto
Serves: 4
Keyon Hand
1 January 1970
Based on User reviews:
48
Spice
46
Sweetness
57
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
8 cups
Vegetable Broth5 tbsps
Butter (divided)1.5 cups
Onion (chopped)1.5 cups
Arborio Rice (10 ounces)Directions:
1
Reduce heat to low; cover and keep warm
2
Bring broth to boil in medium saucepan over high heat
3
Reduce heat to low; cover and keep warm
4
Melt 4 tablespoons butter in heavy large saucepan over medium heat
5
Add onion and cook until translucent, stirring often, about 10 minutes
6
Stir in parsnips and 3 teaspoons chopped rosemary
7
Cook until parsnips begin to brown, stirring occasionally, about 8 minutes
8
Add rice and stir 2 minutes
9
Add enough warm broth to cover; simmer until almost all broth is absorbed, stirring occasionally, about 6 minutes
10
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
11
Remove from heat; stir in remaining 1 tablespoon butter, remaining 2 teaspoons rosemary, and cheese
12
Season risotto to taste with salt and pepper
13
Divide risotto among 6 shallow bowls
14
Drizzle with balsamic vinegar and serve
15
Bring broth to boil in medium saucepan over high heat
16
Melt 4 tablespoons butter in heavy large saucepan over medium heat
17
Add onion and cook until translucent, stirring often, about 10 minutes
18
Stir in parsnips and 3 teaspoons chopped rosemary
19
Cook until parsnips begin to brown, stirring occasionally, about 8 minutes
20
Add rice and stir 2 minutes
21
Add enough warm broth to cover; simmer until almost all broth is absorbed, stirring occasionally, about 6 minutes
22
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
23
Remove from heat; stir in remaining 1 tablespoon butter, remaining 2 teaspoons rosemary, and cheese
24
Season risotto to taste with salt and pepper
25
Divide risotto among 6 shallow bowls
26
Drizzle with balsamic vinegar and serve