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Michael Daniel

Parsnip and Dolcelatte Risotto

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Gate Vegetarian Cookbook: Where Asia meets the Mediterranean
The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

  • About

Ingredients

  • 3 medium parsnips, cut into largish dice
  • 2 tbsp olive oil, plus more for coating the parsnip
  • a

Method

We Love parsnips and were Looking for a way to bring out their sweet flavour. Their creaminess works really well in risotto.

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