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.
2tablespoonsextra-virgin olive oil
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
4tablespoonsfreshly grated parmesan
sea salt and freshly ground pepper,to taste
2tablespoonsor more toasted pine nuts, garnish
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!