Parsnip and Mushroom Risotto

Servings: 4
Prep Time: 10 minutes
Cook Time: 35–40 minutes
Calories: ~400 kcal per serving

Ingredients:

• 200g Arborio rice

• 1 medium parsnip, peeled and diced small

• 200g mushrooms (button, chestnut, or mixed), sliced

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 liter vegetable stock, kept warm

• 2 tablespoons olive oil or butter

• 50ml dry white wine (optional)

• 50g Parmesan cheese, grated (or vegan alternative)

• Salt and black pepper, to taste

• Fresh parsley or thyme, chopped, for garnish

Instructions:

1. Prepare the base:
   Heat olive oil or butter in a large pan over medium heat. Add onion and garlic and sauté until soft and translucent.

2. Cook the mushrooms and parsnip:
   Add sliced mushrooms and diced parsnip to the pan. Sauté for 5–7 minutes until mushrooms release their moisture and parsnip starts to soften.

3. Toast the rice:
   Stir in Arborio rice and cook for 1–2 minutes until slightly translucent at the edges. If using, add white wine and let it simmer until mostly absorbed.

4. Add the stock gradually:
   Begin adding warm vegetable stock, one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue for 20–25 minutes until the rice is creamy and al dente.

5. Finish the risotto:
   Remove from heat and stir in Parmesan cheese. Adjust seasoning with salt and black pepper.

6. Serve:
   Plate the risotto and garnish with fresh parsley or thyme. Serve immediately while creamy and hot.