This is a lovely meal. It could also be used as a holiday main course. One could also add smoked tofu pieces if you want it to be heartier, but we felt it was perfect the way it was.


  • 3-4 medium to large parsnips
  • 1 red onion
  • 1 cup risotto rice
  • ½ cup white wine
  • 2-3 cups vegetable bouillon
  • ¼ cup pine nuts or sunflower seeds, toasted
  • 2 tablespoons nutritional yeast
  • 1-2 sprigs rosemary
  • 2 tablespoons cooking oil
  • 1-2 handfuls dried cranberries


  1. Toast the pine nuts or sunflower seeds in a dry pan. When lightly golden remove from the pan and set aside in a bowl.
  2. Slice the red onion and chip the rosemary leaves.
  3. Peel and slice the parsnips. I slice them on the diagonal.
  4. Heat the oil in a large frying pan.
  5. When the oil is hot, add the parsnip slices.
  6. Cook until golden brown then using a slotted spoon, remove them from the heat.
  7. Add the risotto rice to the remained of the cooking oil.
  8. Add the red onion slices.
  9. Add the 1/2 cup of white wine and cook until the liquid has been absorbed.
  10. Add 1 cup vegetable bouillon and continue cooking.
  11. Core and slice the apples.
  12. Add the nutritional yeast to the mixture cooking.
  13. Continue adding vegetable bouillon and stirring the risotto until it swells and softens.
  14. When the risotto is soft, add the parsnip and apple pieces.
  15. Gently stir to mix.
  16. Add salt and pepper to taste.
  17. Just before serving add the dried cranberries and mix well.
  18. Garnish with more rosemary.