Smoked Parsnip Risotto Recipe
Brown butter squash • spiced pecans • smoked parsnip • crispy sage leaves
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Ingredients
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Risotto Base
Brown Butter Squash
Spiced Pecans
Smoked Parsnip
Crispy Sage Leaves
Method
Preparation of Smoked Parsnip
- 1
Smoke the Parsnips
Toss the sliced parsnips with olive oil and salt. Smoke them for about 30 minutes until tender and infused with flavor.
Preparation of Brown Butter Squash
- 2
Roast the Squash
Preheat the oven to 400°F (200°C). Toss the butternut squash with salt, pepper, and nutmeg. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.
- 3
Preparation of Spiced Pecans
- 4
Toast the Pecans
In a skillet, combine chopped pecans, brown sugar, cinnamon, and salt. Cook over medium heat, stirring frequently, until the pecans are toasted and caramelized, about 5-7 minutes.
Making the Risotto
- 5
Prepare the Risotto
In a large pot, heat a tablespoon of olive oil and sauté onions until translucent. Add garlic and Arborio rice, stirring for a couple of minutes. Pour in the white wine and cook until absorbed.
- 6
Add Broth Gradually
Add vegetable broth one ladle at a time, stirring continuously until the liquid is absorbed before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes.
- 7
Finish the Risotto
Stir in the smoked parsnips, grated Parmesan cheese, salt, and pepper. Adjust seasoning to taste.
