Parsnip, Sage & Mascarpone Risotto
Parsnips don’t receive much love, but I adore them!! I remember the first time I had parsnips. I was 8 years old, and we were visiting my aunt and uncle for lunch. On our plate was an orange white mash consisting of carrot and parsnips. I had no idea what parsnips were back then, but on first taste I fell in love with parsnips, and have loved them since then.
As much as I love parsnips, and risotto, I had never actually thought of combining the two. So, when I came across Alice Hart’s Parsnip, Sage and Mascarpone Risotto in her Vegetarian cookbook, I just had to give it a try.
To Alice’s recipe I added baby spinach, because I felt the Parsnip Risotto looked a bit anemic otherwise, in it’s pale creaminess. I was also worried that the parsnip would be a bit overwhelming. I needn’t have worried though, because the coarsely grated parsnip was nutty and lovely, and not in the least bit overwhelming in flavour. That being said though, for a main meal I do feel the parsnip risotto needs something to give it a little extra dimension. I think next time I might try it with some toasted pine nuts or oven roasted portobello mushrooms on top.
Are you a lover or hater of parsnips? What are your favourite parsnip dishes?
Head to Delicieux for the Parsnip, Sage and Mascarpone Risotto Recipe.
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