By David Tanis
- Total Time
- About 40 minutes
- Rating
- 5(144)
- Notes
- Read community notes
Risotto is a fine option for brunch, lunch or dinner. With a minimum of ingredients and fuss, it is ready in about a half-hour, and always appreciated.
Featured in: City Kitchen: In Winter’s Chill, Vegetable Risotto Adapts
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Ingredients
Yield:6 generous servings
- ½pound parsnips, not too large
- Salt and black pepper
- Olive oil
- ½pound kale, broccoli rabe or mustard greens
- 1large onion, finely diced
- 1½cups arborio rice
- ¼cup dry white wine or vermouth
- 4cups unsalted chicken or vegetable broth, or more if necessary
- 2tablespoons butter
- 3garlic cloves, minced
- 8sage leaves, roughly chopped
- Pecorino Romano or Parmesan cheese, for grating
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
327 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 54 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 6 grams protein; 755 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Preparation
Step
1
Heat oven to 400 degrees. Peel the parsnips, quarter them lengthwise, and remove the tough core with a paring knife. Cut into ½-inch random shapes, put in a roasting pan, season with salt and coat with 2 teaspoons of olive oil. Roast until tender and lightly browned, about 15 to 20 minutes. Remove from the oven.
Step
2
Remove the stems from the greens and cut them into ½-inch-wide ribbons. Bring a pot of water to a boil over high heat, add salt and cook very briefly. Drain, cool and squeeze dry. Set aside.
Step
3
Add 2 tablespoons olive oil to a heavy bottomed soup pot or large saucepan over medium-high heat, then add the onion, season with salt and pepper, and cook till softened, about 5 minutes. Add the rice and stir together with the onions until the onions are barely brown, about 2 minutes. Add the white wine or vermouth and cook until it evaporates. Add 2 cups broth and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so. When the broth is absorbed, add 1 cup more and continue to cook for another 5 minutes. Stir in the last cup of broth and cook for another 5 minutes, until the rice is cooked, but the grains are still firm. Taste and adjust the seasoning, adding another splash of broth if necessary. Turn off the heat.
Step
4
Heat 1 tablespoon olive oil and the butter in a wide, deep skillet over medium-high heat. Add the garlic and sage and let sizzle without browning, about 1 minute. Add the roasted parsnips and chopped greens, season lightly with salt and pepper, and stir to coat and heat through, about 2 minutes more.
Step
5
Transfer the risotto to a warm serving dish. Spoon the vegetables over and fold them gently into the rice. Serve with grated pecorino or Parmesan cheese.
Ratings
5
out of 5
144
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Cooking Notes
Mark R
Good recipe. I made it with yellow carrots rather than parsnips. Next time I will cut the kale a couple of times vertically before cutting horizontally to make the ribbons, so each 1/2" ribbon is only about 1" long instead of the 3" lengths I had.
I must disagree with "a minimum of fuss." This recipe uses a lot of pots, and you are working on several things in parallel, and frequently stirring, so you can't really clean as you go.
Suzanne R
Truly delicious with great depth of flavor. Make it with vegie broth I make from vegetable peelings which gives it another layer of earthiness. Great way to use up extra leftover roasted vegetables but don't forget the parsnips. This is the true winner in this recipe - gives the dish a sublime sweetness. A beautiful mix. I don't bother with the cheese either - this is perfect as is.
Suzanne R
Very true. Best to plan ahead and bake extra parsnips (and or carrots) before (maybe for a roast) and use the extra later in this recipe. They are heated later anyway.
Allie
Didn't really notice any sage flavor coming through, but was tasty even without. If you want that sage taste, add some more than what it says above.
skipped Parm
This was flagstick and rich even without the Parmesan. Loved using parsnips since they are in season and decided to add regular carrots too since we had a surplus in the crisper.
Jillian
Phenomenal. I added roast carrot along with the parsnip, as well as a splash of cream at the end. Next time I'd double this to have for lunch; there were, of course, no leftovers this time.
Megan
Inspired by young fresh parsnips at my local Farmer’s Market. When I went to make this recipe, I found myself with a shortage of Arborio rice. So I added some pearled barley to reach the required 1 1/2 cups. Turned out just fine. A bit toothsome, but pleasant. As others pointed out, the recipe is a bit of work. But I found it an enjoyable weekend activity. Might not be suited for a week night.
Allison
Great, complex mix of flavors, especially the sweet roasted parsnips. I added 1 lb of sausage with the onions to make it even heartier.
my notes
Made with bone broth. Halved recipe, same amount of veg
Ann
Made almost as written except had baby kale so didn’t cook it first. I chopped it fine & then added raw ~3/4 of the way through cooking it along w/rice.Our canaroli rice needed 6 cups of broth not 4.Also as per Tanis’ mention of prosciutto/pancetta in article — I crisped prosciutto in olive oil & added on top of each serving. Everyone liked that addition.Next time I might sauté some pancetta along w/onion instead.Definitely wld dbl parsnip & sage next time.
Club Way Kathy
I make risotto often and this one is a winner! I used very fresh broccoli rabe - yum! The 'extra' steps are totally worth it - by cooking separately and adding at the end, the parsnips retain some nice texture and the broccoli rabe was not overcooked. We used a bit of pecorino on it and that was fantastic!
Jenny
We really enjoyed this. The roasted parsnips had a great flavor- we were surprised by how much we liked them in this. Somehow, a bit of cream and butter found their way into ours at the end- whoops- and I also sauteed up the kale stems along with the onion. I agree with another poster that there are lots of steps to this that, if needed, could be cut back. Adding the garlic in a minute before the wine, and stirring the greens in to cook with the rice, both seems like good time savers.
Kate
Surprisingly delicious. The parsnips are key. Used spinach as the green and garlic broth.
Natalie
Delicious! Cooking time for the rice is about three times as long here in Denver, but with patience this turned out incredible.
Cream Cheese
Agree with other reviewers that this recipe is unnecessarily complicated. I microwaved the kale and next time will throw it and the garlic in with the onions. The sage is nearly undetectable - tear fresh leaves over the finished product and you’ll be delighted. We ate this with a tomato/cucumber/feta salad and were very satisfied. A delicious meal.
Cream Cheese
Forgot to note: we doubled the parsnip and kale, and were very happy with the results!
Lynn T
I loved this recipe. The sweetness of the parsnips stood out against the greens and the creamy rice. I did roast the parsnips longer than directed, so that they were slightly browned when I took them out of the oven, which probably intensified the sweetness. I also added more wine when making the risotto.At the last minute, I decide to add a little nutmeg and currants - which added to the complexity. Loved this. Next time, I would soak the currants in a little white wine before adding them
dictionarygrrl
Easy and great. But, who has ‘unsalted’ broth of any kind? I compensated by using very little salt in the rest of the recipe.
Allie
Didn't really notice any sage flavor coming through, but was tasty even without. If you want that sage taste, add some more than what it says above.
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