Parsnip “Risotto” with mushrooms

 So, I have never been a fan of cauliflower rice. I would rather just eat regular white rice. And well, I really shouldn’t on a regular basis. ::shoulder shrug::

During my bored times, I tend to browse Pinterest a little too much. In one of my Pinterest browse times, I found a recipe for “risotto” made with parsnips. My mind was blown! I decided to try and find a recipe for parsnip “rice”.  I figured I needed to know that I liked parsnip as “rice” before I tried a risotto.  I mean, I love roasted parsnips.  It is one of my favorite root veggies of all times.  It is sweeter than a carrot, but also has a bite.

So one night, I fed the family (down to four of us!) parsnips as rice.  I pulsed the parsnips in the food processor until they were riced sized bits and then cooked them for a short time in a skillet just to soften them. I only added salt and pepper to season. The verdict was that parsnip rice was way better than cauliflower rice!

Last night I was cooking a fish filet (lake trout) using a chimichurri sauce for the top.  Since the fish would be on the lighter side, I decided to use up the five parsnips in my refrigerator. I also had some mushrooms that needed to be used up. The following is my take on mushroom risotto made with parsnips:

Parsnip “Risotto” with Mushrooms

5 large-ish parsnips, peeled & cut into chunks

2 cups diced mushrooms (I used a Baby Bella and white button mixture)

1 Tbsp minced garlic

1 small red onion, diced small

1 cup stock (I used beef bone broth, but any would be fine)

1/3-2/3 cup milk of choice, based on desired consistency  (I used So Delicious organic coconut milk from the 1/2 gal container) A full fat milk will increase creaminess of risotto.

Salt, pepper, thyme - to taste

Directions:

1. Pulse parsnips in a food processor until they are rice sized bits.

2. In a large frying pan, heat a tablespoon or so of EVOO over medium heat.  

3. Add in garlic and onion. Once the garlic and onion become fragrant, add in the parsnips, salt, pepper and thyme. 

4. Cook for a few minutes stirring often before adding in the mushrooms.  

5. Cook another few minutes and then add the stock. 

6. Continue cooking on medium heat, stirring occasionally.  This is a good time to taste test!  

7. After a few minutes, cover the pan and turn heat down to med-low, continuing to stir occasionally for 10 mins.  The mixture should thicken slightly.

8. Add in coconut milk and cook down until desired consistency.