It is getting colder outside, so that means warm and cosy meals. One of my all time winter favorite dishes is risotto. It’s a great base where you can add an array of different ingredients to make all kinds of flavored risotto. I love it, and once you know how to make a perfect risotto, you’ll love it even more!

The kind of stock you use is very important, for example in this recipe I’m using parsnips. yes I’m adding them cubed into the risotto but I keep the peels and off cuts and I add them to my vegetable stock too add an even deeper flavor of parsnip to the risotto. And you can sue this method with almost any kind of risotto.

Another very important ingredient is onion, there isn’t a risotto without onion. Not garlic, not shallots, just plain white onion. And a lot of it too! The onion give the risotto it’s characteristic flavor. There are ofcourse a few exceptions but the general “rule” is using white onion, only!

Another little secret is keep stirring the whole cooking time, yes I know very tiring but this is KEY to get a creamy and luscious risotto. By stirring it continously the rice releases it starches which thicken up the stock and make the rice “amalgamato” which we say in Italian. It pretty much means; mixed or as the interent says, combining different elements or substances into a unified whole. And while we are talking about the texture, PLEASE please pleaseeeee use enough stock and before you turn of the heat to add cheese and butter add another ladle of stock to it so the concistency is pretty runny. A good risotto should be runny, and not sticking to your spoon! Take into account the fact that the rice will absorb even more stock and will thicken uo quite a bit once it sits so I take my risotto of the heat almost soupy so once I serve it, it’s the perfect density.

Now onto the parsnip. I added little (actually not so little) cubes of parsnip into the risotto itself. This way every time you take a mouthful you have a little chunk of parsnip. But I also cut some parsnip into thin rounds and fried them in some olive oil, to decorate the risotto. It think it looks pretty sophisticated and very restaurant worthy haha! The addition of walnuts adds a lovely crunch that marries well with the earthy sweetness of parsnips. In short It's the perfect dish to warm your soul and celebrate the flavors of the season. Let’s dive into the recipe!

Recipe

Serves 4 people

Ingredients

320 gr Arborio rice
200 gr parsnips, peeled and diced into 1 cm cubes, keep the offcuts and peels + 1 more cut into thin circles
olive oil, as much as needed
80 gr white onion, finely chopped
60 gr vegan butter
80 gr vegan Parmesan, grated, buy my favorite here
50 gr walnuts, toasted and chopped
1 l vegetable stock
120 ml white wine (vegan)
Salt and pepper, to taste

Instructions

In a large pot, bring the stock to a simmer.
Add the peels and offcuts from the parsnips to the simmering water. Let them infuse the stock with flavor for at least 20 minutes.
After simmering, strain the stock, discarding the parsnip peels and offcuts, and keep the stock warm on a low heat.
In a large skillet or risotto pan, melt half of the vegan butter over medium heat.
Add the finely chopped white onion and sauté until it becomes translucent and fragrant, about 3-5 minutes.
Add the Arborio rice to the skillet with the sautéed onion. Stir continuously for 1-2 minutes until the rice becomes slightly translucent at the edges.
Pour in the white wine and stir until it's mostly absorbed by the rice.
Begin ladling the warm vegetable stock into the skillet, one ladle at a time, while stirring constantly. Allow the liquid to be absorbed before adding more.
Add the diced parsnips directly into the risotto. This will allow the parsnips to cook and infuse their flavor as the risotto continues to simmer.
Continue adding the stock and stirring the risotto for about 15-18 minutes or until the rice is cooked al dente. It should be creamy but still have a slight bite.
Meanwhile, heat some olive oil in a frying pan, once very hot fry the thinlt sliced parsnip rounds until crispy and golden.
Place on some kitchen paper to absorb excess oil and season with salt. Set aside.
Add another ladle of stock and remove from the heat.
Stir in the vegan Parmesan and the remaining 20 grams of vegan butter until the risotto becomes creamy and luxurious.
Taste the risotto and season with salt and pepper as needed.
Serve the vegan Parsnip Risotto hot, garnished with the chopped toasted walnuts and the fried parsnips.
Buon appetito!