Veggie Risotto Recipe
veggie stock risotto, sauteed mushrooms, crispy parsnips, micros
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Ingredients
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Base Ingredients
Mushroom Topping
Crispy Parsnips
Garnish
Method
Prepare the Risotto Base
- 1
- 2
Toast the Arborio Rice
Add the Arborio rice to the pan and stir for about 2-3 minutes until the rice is lightly toasted.
- 3
Add Vegetable Stock Gradually
Pour in 1 cup of vegetable stock and stir frequently until the liquid is mostly absorbed. Continue adding the stock, one cup at a time, allowing the rice to absorb it before adding more. This process will take about 20-25 minutes.
- 4
Season the Risotto
Once the rice is creamy and al dente, season with salt and black pepper to taste. Remove from heat and set aside.
Prepare the Mushroom Topping
- 5
Sauté the Mushrooms
In a separate skillet, melt 1 tablespoon of butter over medium-high heat. Add sliced mushrooms and sauté until browned and tender, about 5-7 minutes. Stir in fresh thyme and season with salt and pepper.
Prepare the Crispy Parsnips
- 6
Slice and Roast Parsnips
Preheat the oven to 400°F (200°C). Peel and thinly slice the parsnips. Toss them with 2 tablespoons of olive oil and salt, then spread them out on a baking sheet. Roast for 20-25 minutes, flipping halfway, until golden and crispy.
