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- Parsnip and Rosemary Risotto
- (Risotto di Pastinaca e Rosmarino)
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- Ingredients:
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8 cups vegetable broth
5 tablespoons butter, divided
1 and 1/2 cups chopped onion
1 and 1/2 pounds parsnips (about 7 medium), peeled, trimmed, cut into 1/4-inch pieces
5 teaspoons chopped fresh rosemary, divided
1 and 1/2 cups (10 ounces) arborio rice
3/4 cup freshly grated Parmigiano cheese
Balsamic vinegar (for drizzling)
Directions:
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. Serves 6.
That's it!
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