Parsnip and Dolcelatte Risotto

Name: Parsnip and Dolcelatte Risotto
Yield: Serves 4
Cuisine: Italian
Ingredients: dash of white wine; 3 medium parsnips, cut into largish dice; 2 tbsp olive oil, plus more for coating the parsnip; a little chopped thyme and rosemary; 55 g (2 oz) butter; 2–3 banana shallots, or 4–5 small ones, finely chopped; Parmesan shavings, to finish; 500 g (18 oz) risotto rice; 2 tsp lemon juice; 100 g (3½ oz) Dolcelatte cheese, cut into cubes; salt and black pepper; about 1.5 litres (2¾ pints) simmering vegetable stock

Preparation info

Serves
4

Difficulty
Easy

Appears in

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

Europe
Italy
Main course
Vegetarian
Mediterranean

Method

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