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Parsnip and Rosemary Risotto
Parsnip and Rosemary Risotto
(Risotto di Pastinaca e Rosmarino)
 
 
Ingredients:

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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