I do not like parsnips. So, I struggled here on parsnip day of Grape Harvest month. Turning to the lovely River Cottage Year by Hugh Fearnley-Whittingstall (winner of most british-sounding name). Just glancing at the River Cottage website turns up another parsnip recipe – parsnips with blackberries and chicory. I chose Hugh’s Parsnip Risotto recipe and found it delightful.

Parsnip Risotto 

2 medium parsnips

1/2 onion

3 1/2 cups chicken stock

1 cup arborio rice

2 tbs white wine

1/4 cup grated Parmesan

First, peel the parsnips and chop them into a small dice. Chop the onion as well. Heat 1 tablespoon of butter over medium heat and cook the onion until tender. Add the parsnips and cook until they are tender. Heat your chicken stock in a separate pan until simmering.

Add the rice to the onion/parsnip mixutre along with the white wine. Cook until the wine has been absorbed by the rice. Slowly add quarter cups of hot chicken stock to the rice and stir until absorbed. Continue until all the stock has been absorbed. Add the grated Parmesean and some fresh black pepper. Enjoy!