Creamy Parsnip Risotto with Rosemary | Velvety & Delicate

Peel the parsnips. Cut two-thirds of the parsnips into fine cubes and coarsely dice the remaining third – these will easily cook down later and ensure an especially creamy consistency. Finely chop the onion and garlic cloves. Wash the rosemary, shake dry, and finely chop the needles.

Bring the vegetable stock to a boil in a separate pot and let it simmer gently on the lowest heat so that it stays hot throughout the entire cooking process.

In a wide pot or braiser, heat 2 tbsp olive oil and half of the butter (25 g) over medium heat. Sauté the chopped onion, garlic, and all diced parsnips for about 4–5 minutes until translucent, without letting them take on any color.