Parsnip Risotto with Coconibs and Baby Kale

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

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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


  1. Peel and cut the parsnips into chunks.
  2. Slice the onion thinly
  3. Heat a glug of neutral oil or butter in a medium pan and add the onion with a big pinch of salt
  4. When the onions are soft, add the white wine and allow to reduce until almost dry
  5. 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
  6. Blend the parsnips in a food processor until smooth
  7. Dice the gouda into small cubes
  8. Wash and dry the baby kale
  9. Cook the risotto rice according to the package instructions
  10. When the rice is just about finished, add the parsnip puree and stir to bind
  11. Dress the baby kale with a pinch of salt and glug of olive oil
  12. To serve, top the rice with a few cubes of gouda, a sprinkle of coconibs, and a few leaves of baby kale