Parsnip Risotto With Coconibs And Baby Kale | Recipes from Granor Farm
The parsnip puree binds the risotto at the end to make it extra creamy.
Keywords
- organic
- granor
- michigan
- CSA
- summer camp
- farm store
- farmhouse dinner
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at granorfarm.com.
Ingredients
- 5 parsnips
- 1 onion
- 1 cup white wine
- 1/2 cup cream
- 2 cups risotto rice
- 4 quarts water or chicken stock
- 1/4 cup coconibs
- 1 bag baby kale
- 4 oz young gouda
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