Root Vegetable Risotto

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Root Vegetable Risotto
Root Vegetable Risotto
2 tbsp. buttery spread (such as Country Crock, a better nutrition choice than butter)
2 cups parsnips peeled and chopped
2 cups celery root
2 cups rutabaga or turnip
1 cup onion chopped
2 cloves garlic minced
2 tsp. Italian seasoning
6 cups vegetable stock or broth
1/2 cup white wine
1/2 cup Parmesan cheese grated
Freshly ground sea salt and pepper to taste

We used chopped vegetables in place of rice in this risotto dish. It makes a great side dish or spoon into cooked portabella or baby bella mushroom caps and top with additional cheese for a meatless main dish.

Prep: 30 minutes Cook: 30 minutes
Serves: 2 main or 4 side

1. Heat spread in a large skillet over medium heat. Reduce heat to low and add all vegetables to skillet. Cook for
10 minutes to soften, stirring frequently.
2. Stir in seasoning, then add stock a ladleful at a time, adding more when excess liquid has cooked off, stirring frequently. Stir in wine and cook for a few minutes more, then remove from heat and stir in cheese. Season with salt and pepper. 

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