Recipes / Kohlrabi Recipes

Parsnip Risotto with Coconibs and Baby Kale

The parsnip puree binds the risotto at the end to make it extra creamy.

Ingredients

5 parsnips

1 onion

1 cup white wine

1/2 cup cream

2 cups risotto rice

4 quarts water or chicken stock

1/4 cup coconibs

1 bag baby kale

4 oz young gouda

Peel and cut the parsnips into chunks.
Slice the onion thinly
Heat a glug of neutral oil or butter in a medium pan and add the onion with a big pinch of salt
When the onions are soft, add the white wine and allow to reduce until almost dry
Add the parsnips and the cream. Bring to a boil, reduce to a simmer, cover with a lid, and cook until the parsnips are soft
Blend the parsnips in a food processor until smooth
Dice the gouda into small cubes
Wash and dry the baby kale
Cook the risotto rice according to the package instructions
When the rice is just about finished, add the parsnip puree and stir to bind
Dress the baby kale with a pinch of salt and glug of olive oil
To serve, top the rice with a few cubes of gouda, a sprinkle of coconibs, and a few leaves of baby kale

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