Creamy Parsnip Risotto
Using Veggie Broth Concentrate
Parsnips are so underrated! Tender and sweet, they add incredible texture and flavor to winter dishes. This humble root vegetable is the perfect centerpiece of this delicately delicious Parsnip and Sage Risotto recipe featuring our Veggie Broth Concentrate.
four large parsnips, cut into medium sized chunks
olive oil for roasting
1 teaspoon of salt
1 large white onion, diced
2 cups arborio rice
4 cups of water
½ cup of heavy cream
3 tablespoons of butter
½ cup of grated parmesan cheese
Preheat oven to 350 degrees F. Place parsnips on a baking sheet and drizzle with olive oil and add salt. Bake for 20 minutes, or until gold brown.
Remove from oven and set aside.
In a medium pot, add 1 tablespoon of butter and sauté onions until translucent. Add rice and Kitchen Accomplice Veggie Broth Concentrateor Vegan Plant-Based No-Bone Broth Concentrate. Mix together and add 1 cup of water, letting it fully absorb before addition an additional cup. Do this until all four cups have been added. Stir often during this process.
Once the rice is cooked (about 15 minutes), mix in the remaining butter, parmesan cheese and heavy cream and let cook for an additional 3-5 minutes.
Fold in the parsnips and top with additional grated parmesan and serve immediately.