Parsnip Risotto

with Crispy Sage

  • Gluten Free
  • Vegetarian
  • Low Calorie
  • Italian
  • Contains Dairy

Enjoy our sweet, cheesy, no-fuss risotto for dinner tonight.

  • 0.0 min

    Preheat the oven to 180C.

  • 0.5 min

    Bring a saucepan of water to the boil; add the stock and stir until dissolved.

  • 1.0 min

    In a small bowl mix together the balsamic and honey.

  • 2.0 min

    Peel and finely chop the onion and garlic.

  • 3.5 min

    Peel the parsnip. Peel some thin slices of parsnip and set aside. Grate the rest of the parsnip.

  • 5.0 min

    Brush the parnsip slices lightly with the honey mixture and place in the oven on a lined baking tray.

  • 6.5 min

    In a saucepan, melt the butter over medium heat and add the onion and garlic.

  • 8.0 min

    Add the parsnip and cook until the vegetables are softened and coloured slightly.

  • 10.0 min

    Add the risotto rice and cook slightly until they become translucent.

  • 11.0 min

    Add the stock gradually and stir each time until the stock disappears.

  • 12.0 min

    Continue to do this until all of the stock is used and the rice is tender but still slightly firm (20-25mins).

  • 13.0 min

    Remove the parsnip chips from the oven.

  • 15.0 min

    In a frying pan, heat the oil in a pan over medium heat.

  • 16.0 min

    Add the sage to the pan and fry until crisp.

  • 17.5 min

    Remove the sage from the pan and place on paper towel to drain.

  • 32.0 min

    Stir the honey and vinegar through the risotto.

  • 33.0 min

    Distribute the risotto among serving bowls.

  • 34.0 min

    Serve garnished with the crispy sage and parsnip chips.

  • Ingredients

    Olive Oil


    Balsamic Vinegar


    Risotto Rice

    Fresh Sage

    Parsnips , grated

    Brown Onion , finely chopped


    Vegetable Stock , combine each stock cube with 450-500ml of boiling water. Stir until dissolved.

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