Parsnip Risotto with Crispy Sage
- Gluten Free
- Vegetarian
- Low Calorie
- Italian
- Contains Dairy
Enjoy our sweet, cheesy, no-fuss risotto for dinner tonight.
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Nutrition Per Serving
- Calories 657
- Carbs 93.6g
- Fat 27.1g
- Fibre 2.6g
- Protein 11.7g
- Sugar 14.6g
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0.0 min
Preheat the oven to 180C.
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0.5 min
Bring a saucepan of water to the boil; add the stock and stir until dissolved.
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1.0 min
In a small bowl mix together the balsamic and honey.
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2.0 min
Peel and finely chop the onion and garlic.
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3.5 min
Peel the parsnip. Peel some thin slices of parsnip and set aside. Grate the rest of the parsnip.
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5.0 min
Brush the parnsip slices lightly with the honey mixture and place in the oven on a lined baking tray.
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6.5 min
In a saucepan, melt the butter over medium heat and add the onion and garlic.
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8.0 min
Add the parsnip and cook until the vegetables are softened and coloured slightly.
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10.0 min
Add the risotto rice and cook slightly until they become translucent.
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11.0 min
Add the stock gradually and stir each time until the stock disappears.
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12.0 min
Continue to do this until all of the stock is used and the rice is tender but still slightly firm (20-25mins).
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13.0 min
Remove the parsnip chips from the oven.
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15.0 min
In a frying pan, heat the oil in a pan over medium heat.
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16.0 min
Add the sage to the pan and fry until crisp.
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17.5 min
Remove the sage from the pan and place on paper towel to drain.
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32.0 min
Stir the honey and vinegar through the risotto.
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33.0 min
Distribute the risotto among serving bowls.
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34.0 min
Serve garnished with the crispy sage, grated parmesan and parsnip chips.
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Reviews
Bronwyn Le Roux Verified
This is now my husbands favourite dish, although my the end of stirring the risotto constantly - I couldn't feel my arm