PARSNIP AND ROSEMARY RISOTTO
Provided by Jill Silverman Hough
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Bring broth to boil in medium saucepan over high heat. Reduce heat to low; cover and keep warm.
- Melt 4 tablespoons butter in heavy large saucepan over medium heat. Add onion and cook until translucent, stirring often, about 10 minutes. Stir in parsnips and 3 teaspoons chopped rosemary. Cook until parsnips begin to brown, stirring occasionally, about 8 minutes. Add rice and stir 2 minutes. Add enough warm broth to cover; simmer until almost all broth is absorbed, stirring occasionally, about 6 minutes. Add more broth, 1 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, remaining 2 teaspoons rosemary, and cheese. Season risotto to taste with salt and pepper.
- Divide risotto among 6 shallow bowls. Drizzle with balsamic vinegar and serve.
ROASTED PARSNIPS WITH ROSEMARY
Rosemary enhances the flavor of these little oven-baked parsnip fries.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss parsnips with oil and rosemary, then season with salt and pepper. Roast until tender and golden, about 20 minutes, stirring halfway through.
Nutrition Facts : Calories 168 g, Fat 7 g, Fiber 7 g, Protein 2 g, SaturatedFat 1 g
PEARL BARLEY, PARSNIP & SAGE RISOTTO
Pearl barley makes a great alternative to rice in this vegetarian risotto recipe flavoured with sage, garlic and Parmesan
Provided by Emily Kydd
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 8
Steps:
- Heat the butter in a large saucepan. Add the onion and a pinch of salt, and cook gently for 5 mins. Tip in the parsnips, turn up the heat and cook for 8-10 mins, stirring every so often, until the parsnips are starting to brown and caramelise.
- Add the garlic and sage, and mix through. Tip in the barley and stir to coat well. Pour in the stock, bring to the boil, then turn down to a simmer and cook for 35-40 mins, or until nearly all the liquid has been absorbed and the pearl barley is tender but still has a bite. You may need to add a little extra boiling water.
- Take off the heat, top with the Parmesan and a knob of butter, then leave to melt. Give the risotto a good stir, then spoon into dishes. Top with more sage, Parmesan and some black pepper.
Nutrition Facts : Calories 629 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 107 grams carbohydrates, Sugar 14 grams sugar, Fiber 13 grams fiber, Protein 15 grams protein, Sodium 1.2 milligram of sodium
RISOTTO WITH PARSNIPS AND GREENS
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.
Provided by David Tanis
Categories dinner, side dish
Time 40m
Yield 6 generous servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Peel the parsnips, quarter them lengthwise, and remove the tough core with a paring knife. Cut into 1/2-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.
- Remove the stems from the greens and cut them into 1/2-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.
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 326, UnsaturatedFat 5 grams, Carbohydrate 54 grams, Fat 9 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 754 milligrams, Sugar 4 grams, TransFat 0 grams
More about "parsnip and rosemary risotto recipes"
EASY PARSNIP RISOTTO RECIPE WITH BACON | SIMPLE. TASTY.
From junedarville.com
Cuisine ItalianTotal Time 2 hrsCategory Main CourseCalories 652 per serving
- Peel the parsnip and slice it into thin fries. Place them on an oven tray lined with baking paper. Drizzle with a little olive oil and a sprinkle of pepper and salt.
- Place the parsnip fries in a preheated oven at 356°F (180°C) and bake them for about 20 to 30 minutes until soft and a little golden. Keep an eye on them.
- In the meantime transfer the rosemary, chopped onion and garlic and a little olive oil to a large pan. Season with a little pepper and salt.
- Place the pan over medium heat until the oil is hot. Cook the onion and garlic for 3 minutes. Then add the risotto rice.
PARSNIP AND ROSEMARY RISOTTO — CO-OP
From coop.co.uk
Cuisine ['Italian']Total Time 45 minsCategory ['Dinner', 'Main Courses']Calories 466 per serving
PARSNIP AND ROSEMARY RISOTTO WITH PARSNIP CRISPS - THE …
From theimprovingcook.com
Cuisine BritishTotal Time 1 hrCategory Dinner, StarterCalories 598 per serving
PARSNIP RISOTTO | TASTY SEASONS
From tastyseasons.com
PARSNIP RISOTTO WITH MASCARPONE & SAGE | DELICIOUS …
From deliciouseveryday.com
BEST PARSNIP RISOTTO RECIPE - HOW TO MAKE PARSNIP …
From food52.com
VEGAN PARSNIP RISOTTO RECIPE | EAT SMARTER USA
From eatsmarter.com
PARSNIP & ROSEMARY RISOTTO (VG) - CHELMSFORD STAR FOOD
From food.chelmsfordstar.coop
PARSNIP AND ROSEMARY RISOTTO RECIPE - EASY RECIPES
From recipegoulash.cc
ROAST PARSNIP AND ROSEMARY SOUP RECIPE - BBC FOOD
From bbc.co.uk
ROASTED PARSNIPS WITH ROSEMARY | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
PARSNIP AND HERB RISOTTO | MY FOODIE BOX
From myfoodiebox.com.au
PARSNIP AND ROSEMARY RISOTTO RECIPE - FRIENDSEAT
From friendseat.com
PARSNIP AND ROSEMARY RISOTTO RECIPE | BON APPéTIT
From bonappetit.com
BEEF CHEEK WITH PARSNIP 'RISOTTO' RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
PARSNIP AND ROSEMARY RISOTTO – NAOMI AND SHAMUS
From naomiandshamus.com
RECIPE PARSNIP AND ROSEMARY RISOTTO - WILLYSTREET.COOP
From willystreet.coop
PARSNIP RISOTTO WITH ROSEMARY AND BALSAMIC VINEGAR
From cedardownfarm.ca
You'll also love