Parsnip and Rosemary Risotto with Parsnip Crisps

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Parsnip and Rosemary Risotto- a sweet and nutty, vegetarian risotto with roasted parsnip and rosemary, topped off with crunchy parsnip crisps.

Close up of a bowl of parsnip risotto with parsnip crisps standing in the risotto
I made parsnip risotto this week, something I have been meaning to do again for quite some time. The very first time I made it, I was inspired by a Christmas meal I had in a restaurant. I didn't really like anything else that was on the menu so I ordered the parsnip risotto. I was wowed when I tried it. It had a delicious, nutty, sweet taste and was topped with parsnip crisps. Honestly the nicest risotto I had ever eaten. With our 2018 commitment to Meat Free Mondays, it seemed the perfect excuse to update the recipe.

 The parsnip and rosemary risotto I am sharing today, has a base of garlic and rosemary with roasted parsnip stirred through. Roasting the parsnip gives it more of a nutty taste. Ideally, you want it golden and well-softened so that it breaks up a little when it's stirred through the rice. I use cheddar because my husband is not a fan of Parmesan. In any case, Parmesan would stop the dish from being vegetarian. If that's not a concern for you, by all means use the cheese that you love.

 What really makes the whole dish, is the parsnip crisps. They are crunchy, slightly sweet and they add some lovely texture. The key for making parsnip crisps is to avoid using too much oil. I brush them with a pastry brush so they have enough to crisp up, but they're not dripping with oil after they cook.

 Parsnip and rosemary risotto makes a great winter meal for dinner and is  perfect in smaller portions as a starter.


Make Parsnip and Rosemary Risotto with Parsnip Crisps


For the full recipe details, scroll to the end of this post. Main steps of the recipe:
Chopped up parsnip on a chopping board
Peel the parsnips and chop into chunks to be roasted.

Thin slices of parsnip
Peel some thick strips of parsnip to be roasted to make the crisps.


Roasted parsnip on top of bubbling risotto in a pan
Soften the onion and garlic and and add the rice and stock. Add the roasted parsnip.

Cooked parsnip crisps in a glass dish
Remove the crisps and use as a garnish.

Close up of a bowl of parsnip risotto with parsnip crisps on top


risotto, vegetarian, parsnip, rosemary
dinner, starter
British
Yield: 2Pin it

Parsnip and Rosemary Risotto with Parsnip Crisps

Parsnip and Rosemary Risotto- a sweet and nutty, vegetarian risotto with roasted parsnip and rosemary, topped off with crunchy parsnip crisps.
prep time: 15 minscook time: 45 minstotal time: 60 mins

ingredients:


  • 3 medium parsnips
  • 1 onion
  • 2 tsp rosemary
  • 2 garlic cloves, crushed
  • 160g arborio rice
  • 1.5 tbsp olive oil
  • 40g grated cheddar
  • 750ml vegetable stock

instructions

1. Peel the parsnips.
2. Chop 2 of the parsnips into small cubes. Toss them in a bowl with 1 tbsp olive oil until they are well-coated. 
3. Tip the parsnip cubes onto a baking tray and roast at 190 (180 fan, gas mark 4) for 25 minutes or until golden and softened.
4. While they are roasting, continue to peel long slices off the remaining parsnip. 
5. Lay the thin slices on another baking tray and use a pastry brush to brush oil on each side of each slice. Season with salt. Make sure the slices are not touching as much as possible, so that they crisp up properly. 
6. Pop the slices in the same oven as the cubes for around 10 minutes until they have browned. They may not seem crispy initially, but they will firm up when they are taken out of the oven.
7. While the parsnips are still cooking, chop the onion finely and heat a teaspoon of oil in a large saucepan. Soften the garlic and onion in the pan and add the rosemary.
8. When the onion is well-softened, add the risotto rice and stir through. Pour a little of the stock in and stir.
9. Continue adding stock and stirring until all the stock is gone. If the rice isn't tender enough, add some more hot water and stir. The risotto should be 'loose' when cooked.
10. Tip the parsnip cubes into the rice and stir. If they are soft enough, some will break up a little.
11. Add the grated cheese and stir through until melted.
12. Serve the risotto into bowls and garnish with the crisps.

NOTES:

This quantity would serve 4 as a starter.
calories
598
fat (grams)
19
sat. fat (grams)
6
carbs (grams)
85
protein (grams)
17
sugar (grams)
11
Created using The Recipes Generator

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