Creamy Parsnip Risotto

Ingredients

Salt

to taste

Black pepper

to taste

Fresh parsley

1/4 cup, chopped

Parmesan cheese

1 cup, grated

Unsalted butter

4 tablespoons

Dry white wine

1/2 cup

Garlic

2 cloves, minced

Onion

1 medium, diced

Vegetable broth

6 cups

Arborio rice

1 1/2 cups

Parsnips

2 large, peeled and diced

Instructions

1. Heat the vegetable broth in a large pot over medium heat until it starts to simmer. Keep it on low heat during the whole cooking process.
2. In a separate large pot, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing until they become translucent.
3. Add the diced parsnips and arborio rice to the pot. Stir well to ensure they are fully coated with the butter.
4. Pour in the white wine and stir continuously until it is completely absorbed by the rice.
5. Start adding the simmering vegetable broth to the rice and parsnip mixture, one ladleful at a time. Stir constantly and allow each ladleful to be fully absorbed before adding the next.
6. Continue this process for about 20-25 minutes, until the rice is cooked al dente and has a creamy texture.
7. Stir in the grated Parmesan cheese and fresh parsley. Season the risotto with salt and black pepper to taste.
8. Remove the pot from the heat and allow the risotto to rest for a few minutes before serving.
9. Serve the creamy parsnip risotto while hot. Garnish with additional Parmesan cheese and parsley, if desired.