Not cauliflower
For once I have a ‘rice’ recipe that doesn’t use cauliflower, I know right. This risotto is parsnip based, it easy to make, packed with flavour and is a great base that can have more yummy ingredients added.
Base recipe
I like to have basic recipes, it means they can be made in bulk and then different things can be added depending on what you are in the mood for. This is a perfect example of a basic recipe. I like to add some chicken to this recipe so there is a good dose of protein for those ‘I can’t be bothered to do anything else’ moments. When you are feeling more inspired you can add:
- bacon,
- mushrooms,
- turmeric,
- kale,
- chorizo,
- pumpkin;
the possibilities are endless.
Parsnip risotto recipe
Ingredients
- 4 parsnips, peeled and chopped
- 1 tbsp. coconut oil
- 1 cup chicken stock
Equipment
- Food processor
- Knife
- Vegetable peeler
- Chopping board
- Saucepan/Cast iron pan
- Wooden spoon
- Measuring cups
- Measuring spoons
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
