Hearty and bursting with warming flavors, parsnip apple risotto does just the trick. With hints of rosemary and thyme, the aromatic flavors combine so well.
Course
Main Course
Category
Italian
Prep Time10minutes
Cook Time45minutes
Total Time55minutes
Servings4
AutorElle
Ingredients
2tablespoonsextra-virgin olive oil
2shallots,finely chopped
350gparsnips,(about 3), peeled and chopped into bite-size pieces
1tart apple(Braeburn or Granny Smith), peeled, cored and chopped
1cuprisotto rice(200 g)
3/4cupdry white wine(180 ml)
2cupsvegetable or chicken broth,heated (500 ml)
1teaspoonfreshly chopped rosemary(about 1 Sprig)
1teaspoonfreshly chopped thyme
1tablespoonbutter
4tablespoonsfreshly grated parmesan
sea salt and freshly ground pepper,to taste
2tablespoonsor more toasted pine nuts, garnish
Method
In a large saucepan or deep skillet, heat olive oil over medium heat. Add the shallots and cook until softened, stirring often, about 5 minutes.
Stir in parsnips and cook until they begin to brown, stirring occasionally, about 8-10 minutes. Add rice and stir 2 minutes. Then add the apple and white wine and simmer for until slightly reduced, about 2-3 minutes.
Add enough warm broth to cover; simmer until almost all broth is absorbed, stirring occasionally, about 6 minutes. Add more broth, 1/2 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.
Remove from heat; stir in remaining 1 tablespoon butter, rosemary, thyme and cheese.
Season risotto with salt and pepper, to taste. Transfer risotto to serving plates, garnish with pine nuts and serve immediately. Enjoy!