I’m warning you, the parsnip trip has begun and this is just beginning.If you are lucky, I will finish the parsnips my nice sister-in-law and niece gave me when they visited last week but as they are the biggest parsnips I ever seen, there’s little hope for you. I have to say though that I never understood why people don’t like parsnips, they seem to be a kind of joke or something when they really should be regarded with the highest respect! The sweet flavour is really good in so many ways and combinations, it does remind me of carrot but whereas carrot gets a bit flat in taste when boiled, parsnip doesn’t and you can make the nicest of soups with it. But today I will serve you a parsnip risotto with balsamic vinegar instead, the soup will come up in a couple of days time!

parsnip risotto with balsamic vinegarwtmk.jpg

4 servings

500 g/ 17.64 oz Arborio or Carnaroli rice
350 g/12,3 oz parsnip, diced
1 onion, sliced or chopped
a sprig of fresh rosemary, finely chopped
Ca 2 l/ca 8 cups good chicken or vegetable stock
good balsamic vinegar
parmesan, freshly grated
extra-virgin olive oil

– Braise the onion gently in some olive oil in a casserole or pot with a thick bottom together with the rosemary. When the onion is transparent, you add the parsnip and continue to braise for 3-4 minutes on medium heat.
– Add the rice and continue to braise for some minutes so that every grain of it is covered in fat.
– Begin to add the first couple a ladles of stock and then go on cooking, stirring all the time until it is time to add the next ladle of stock. And this is how you have to go on until the rice is cooked and the risotto is creamy but not runny or loose, adding ladle after ladle, always stirring.
– When the risotto is ready, add a handful of grated parmesan and stir well. Check the salt and add a knob of butter if you want. Let it rest for a couple of minutes before serving.
– Drizzle balsamic vinegar over each serving and add as much parmesan you feel like.

parsnip risotto with balsamic vinegar

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