Ingredients

The following ingredients have 4 Servings
  • 4 1/2 cups vegetable or chicken stock
  • 3 tablespoons butter
  • 1 medium white onion (, finely chopped)
  • 2 cups parsnips (, peeled and coarsely grated)
  • 1 tablespoons fresh sage (, chopped)
  • 1 1/4 cups arborio rice
  • 1 cup white wine
  • 2 tablespoons mascarpone (, plus extra for garnish)
  • 4 tablespoons Parmesan cheese (, finely grated)

Instruction

  • Bring stock to a low simmer in a saucepan. Keep it just warm and not come to a boil.
  • Meanwhile, melt butter in a large, wide and shallow skillet. Add onions, parsnips and sage. Saute for 5 minutes before adding arborio rice. Continue to saute until arborio is translucent and starts to brown.
  • Add white wine, cooking and stirring until it has all absorbed and evaporated. Adding the wine first will ensure that the flavor will absorb first into the rice grains.
  • Add one cup of broth at a time stirring between additions. Continue to add broth until it has all absorbed. Grains will be plump and a little creamy.
  • Stir in grated Parmesan cheese and mascarpone. Remove from heat and allow to rest for 5 minutes.
  • If desired, garnish with additional Parmesan cheese and mascarpone cheese.
  • If you've tried this recipe, come back and let us know how it was!