This was a very tasty meal we enjoyed today. The parsnip risotto is nice but when you add the beets with it, it really becomes special.

Parsnip Risotto with Beets and Walnuts

Serving Size: 4


  • 2 medium onions, chopped
  • 4 medium large parsnips, peeled and cut in chunks
  • 1 & 1/2 cups risotto rice
  • 2 tablespoons olive oil
  • 1/4 cup white wine
  • 2 cups vegetable bouillon
  • 100 grams walnuts, chopped
  • 4 large beets, peeled and boiled
  • 10 sprigs thyme
  • 2 tablespoons vegan margarine
  • 1/5 cup soy yogurt or soy cream
  • salt & pepper to taste

Parsnip risotto with Beets and Walnuts


  1. Peel the onions and cut in small pieces.
  2. Peel and cut parsnips in medium bite-sized chunks.
  3. Heat the oil in a large frying pan and saute the onions until glassy.
  4. Add the risotto rice and mix to coat the rice with the oil.
  5. Add the white wine and cook until the wine has been absorbed.
  6. Add the parsnips and half of the vegetable bouillon and cook, stirring until the bouillon has been absorbed.
  7. Slice the cooked beets.
  8. Heat the vegan margarine in a second frying pan.
  9. Add the chopped walnuts and lightly toast.
  10. Remove the leaves from the thyme sprigs and add to the walnuts.
  11. Add the beet slices and cook at light heat to warm the beets.
  12. As the risotto is cooking, add the other cup of bouillon, stir, and continue cooking until the rice is soft.
  13. When the risotto is soft, add the soy yogurt and mix well.
  14. Serve the risotto on a large serving platter with the bets and walnuts on top of the risotto and garnished with a dollop of soy yogurt, a few walnut pieces and thyme leaves.