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