ROASTED PARSNIP, CAVOLO NERO & WALNUT RISOTTO
Recipe Created By:
What you will need
- 400g Riso Gallo Carnaroli Risotto Rice
- 5 parsnips
- 1 diced onion
- 600ml vegetable stock
- 50g walnuts
- 80g cavolo nero (or Kale)
- 60g grated parmesan
How to prepare:
Here’s a warming, nourishing way of using some root vegetables this December and transforming them into a delicious, creamy risotto dish using Riso Gallo Carnaroli Rice!
If you have some excess root vegetables kicking around. If you do, then give this dish a try for something different this Christmas. You can make it with either pre-cooked or raw parsnips and you can also swap them out for any other root vegetables you have leftover such as carrots, beetroot or potatoes. (Sweet potato would be great in this dish!).
This dish serves 3-4. If you’re using raw parsnips peel them and chop into chunks. Season, drizzle with oil and roast at 180 for 25-30 minutes. If you’re using pre-cooked leftover parsnips then skip to the end part where we take them out of the oven.
Next, make your perfect Italian risotto. Dice an onion, season and cook in a splash of olive oil for 2-3 minutes. Then add a knob of butter and around 100g risotto per person. Mix well so the butter coats the grains then add ladle by ladle around 600ml vegetable stock, waiting until each ladle has been mostly absorbed. This will take 18 minutes.
Dry fry the walnuts in a separate pan for 2-3 minutes then remove. Add a diced onion and the cooked or leftover parsnips and cook for a minute or so then add the cavolo nero (woody stalks removed). You can also use kale. Cook for 2-3 minutes.
Add grated parmesan to the risotto then stir through the parsnips, cavalo nero and walnuts.
Then plate up and serve.