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By CharChar ✨

Parsnip Risotto with Mascarpone & Sage

Name: Parsnip Risotto with Mascarpone & Sage
Cuisine: Italian, Mediterranean, European
Ingredients: 1 litre of vegetable stock; 40 g of butter; 1 medium onion (finely chopped); 2 large or 3 medium parsnips (peeled and coarsely grated); 6 leaves sage (finely shredded); 250 g of arborio rice; 250 ml of white wine; 2 tablespoons of mascarpone (plus extra to serve); 60 g of parmesan cheese (grated); 150 g of baby spinach

7 steps

Recipe adapted from Vegetarian: A Delicious Celebration of Fresh Ingredients

Updated at: Thu, 17 Aug 2023 10:31:49 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories501.8 kcal (25%)

Total Fat15.7 g (22%)

Carbs66.3 g (25%)

Sugars5.7 g (6%)

Protein12.3 g (25%)

Sodium954.9 mg (48%)

Fiber3.5 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 litrevegetable stock

40gbutter

1onion

medium, finely chopped

2parsnips

large, peeled and coarsely grated

6 leavessage

finely shredded

250garborio rice

250mlwhite wine

2 tablespoonsmascarpone

plus extra to serve

60gparmesan cheese

grated

150gbaby spinach

Instructions

Step 1

Start by placing the vegetable stock in a saucepan. Bring to a simmer and then reduce heat to low to keep warm.

Step 2

In a large pot, melt the butter over a medium heat and add the onion, parsnips and sage and cook for 5 minutes, until the onion is softened but not coloured.

Step 3

Add the rice and stir well to coat before cooking for a few minutes until they begin to turn translucent.

Step 4

Add the white wine (I used a wooded chardonnay) and cook until the wine has all but evaporated.

Step 5

Use a ladle to add a spoonful of stock to the risotto and stir until the stock almost disappears before adding the next ladle of stock. Continue until all of the stock is used, or the rice is plump but retains a bit of bite.

Step 6

Remove the risotto from the heat and add the grated parmesan, baby spinach and mascarpone and stir to combine. Cover with a lid and set aside for 5 minutes.

Step 7

Serve with extra mascarpone and fried or fresh sage leaves.

View on deliciouseveryday.com

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