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
Method
- 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
