John Myers
Parsnip Risotto
The perfect parsnip risotto recipe with a picture and simple step-by-step instructions.
- 300 g Parsnips
- 1 Shallot
- 500 ml Vegetable broth hot
- 125 g Risotto rice
- 2 tbsp Butter
- Salt and pepper
- 40 g Hazelnut kernels
- 1 tbsp Butter
- 0,5 bunch Chives
- Nutmeg
- Wash, clean, peel the parsnips and cut into oblique pieces about 2-3 cm long. Peel and dice shallot.
- Pieces of parsnip with the shallot cubes in a saucepan with the butter for about 1 minute. Add the risotto rice and cook until translucent.
- Pour in 3,200 ml of stock and cook the risotto for about 25-30 minutes, stirring occasionally. Gradually pour in the rest of the stock. Season with salt and pepper.
- Roughly chop the hazelnuts, fry them lightly in 1 tablespoon butter. Cut the chives into rolls. Add both to the risotto, season with salt, pepper and nutmeg.
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