Creamy Parsnip Risotto

Ingredients

• Salt and pepper (to taste)
• Fresh parsley (2 tablespoons, chopped)
• Parmesan cheese (1/2 cup, grated)
• Butter (2 tablespoons)
• White wine (1/2 cup)
• Garlic (2 cloves, minced)
• Onion (1 medium, finely chopped)
• Vegetable broth (4 cups)
• Arborio rice (1 cup)
• Parsnips (3 medium, peeled and diced)

Instructions

1. In a large pot, heat the vegetable broth over medium heat and keep it simmering.
2. In a separate large pot, melt the butter over medium heat. Add the onion and garlic and cook until softened.
3. Add the diced parsnips and arborio rice to the pot and stir well to coat them with the butter.
4. Pour in the white wine and cook until it is absorbed by the rice.
5. Begin adding the simmering vegetable broth, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next.
6. Continue this process until the rice is cooked al dente and creamy, which should take about 20-25 minutes.
7. Stir in the grated Parmesan cheese and fresh parsley. Season with salt and pepper to taste.
8. Remove from heat and let the risotto rest for a few minutes before serving.
9. Serve the creamy parsnip risotto hot, garnished with additional Parmesan cheese and parsley if desired.