Creamy Mushroom & Parsnip Risotto
This hearty, creamy dish is ideal for the last month of winter. Perfect to be cooked in a large batch and stored for the busy week ahead or to be shared over a meal with family or friends. 12 plant points will make your gut microbiome happy, while you’ll be pleasantly satisfied with the warmth and texture of the meal.
Serves: 4-5
Ingredients:
Risotto
- 1L water
- 1 cube of organic vegetable stock
- 150g or one large white onion
- 3g or 1 clove of garlic
- 300g risotto arborio rice
- 38g or 3 tbsp olive oil
- 2g dried or fresh thyme
- 2g dried or fresh oregano
- 50ml dry white wine
- 1g salt
- Pepper to taste
Parsnip
- 400g parsnip
- 0.5g or ¼ tsp ground cumin
- 20g or 1 tbsp maple syrup
Mushrooms
- 400g brown mushrooms
- 3g or 1 clove of garlic
- 4g or 1 tbsp chopped, fresh parsley
- 1g salt
To serve
- Traditional or DF parmesan cheese
- Chopped fresh parsley
Instructions:
- Bring the water to simmer in a saucepan and add the vegetable stock. Once simmering, reduce the heat to low and keep warm throughout the rest of the cooking process.
- Heat a separate pan to medium heat, add the olive oil, chopped garlic, onion, thyme and oregano, as well as the salt. Stir for a couple of minutes, then add the risotto rice and stir once more.
- A few minutes later, add the white whine, once again stir and let it simmer for 2-3 min.
- Then, add a ladle of vegetable stock from the other saucepan. Once the water is absorbed, add another ladle and continue doing so throughout the process for about 30 minutes.
- Once the consistency is creamy, switch off the heat.
- While the rice is cooking, heat the oven to 180C and roast thinly sliced parsnips, glazed with maple syrup and mixed with ground cumin for 15-20 min until soft.
- While the parsnip is roasting, heat some olive oil in a pan, add a minced clove of garlic, thinly sliced mushrooms, chopped parsley and some salt. Sautee for 8-10 min.
- When the parsnip is ready, mash it with a fork to match the creamy consistency of the recipe.
- Serve the risotto with some mashed parsnip and sauteed mushrooms on top, some grated parmesan (or your DF alternative) and a pinch of fresh parsley.
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