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



  • 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


  • 400g parsnip
  • 0.5g or ¼ tsp ground cumin
  • 20g or 1 tbsp maple syrup


  • 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


  • 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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