Parsnip and Rosemary Risotto Recipe | Epicurious

Name: Parsnip and Rosemary Risotto Recipe | Epicurious
Ingredients: 8 cups vegetable broth; 5 tablespoons butter, divided; 1 1/2 cups chopped onion; 1 1/2 pounds parsnips (about 7 medium), peeled, trimmed, cut into 1/4-inch pieces; 5 teaspoons chopped fresh rosemary, divided; 1 1/2 cups (10 ounces) arborio rice; 3/4 cup freshly grated Parmesan cheese; Aged balsamic vinegar (for drizzling)

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Delight in a unique Parsnip and Rosemary Risotto recipe, perfect for a special weeknight dinner. Enjoy!

Keywords

risotto
italian
parsnip
rosemary
arborio rice
main
starter
side
gluten free
nut free
vegetarian
simmer
bon appétit

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Ingredients

8 cups vegetable broth
5 tablespoons butter, divided
1 1/2 cups chopped onion
1 1/2 pounds parsnips (about 7 medium), peeled, trimmed, cut into 1/4-inch pieces
5 teaspoons chopped fresh rosemary, divided
1 1/2 cups (10 ounces) arborio rice
3/4 cup freshly grated Parmesan cheese
Aged balsamic vinegar (for drizzling)