Parsnip and Rosemary Risotto Reviews

Bon Appétit March 2006

4/4 fork user rating

reviews (28)


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users rating 4/4 fork user rating

Wonderful recipe! I think I might have used too much parsnip than it called for, but it still turned out delicious. I think I might prefer it without the balsamic vinegar on top.

alliemckeen from Provo, UT / 08.02.09
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I didn't include rosemary and didn't peel the parsnips (which might have been the reason for a slightly bitter taste), but neither of those had to do with my real problem with this recipe: WAY too much broth. The recipe on my rice box had half as much, which seems like it'd be much more appropriate - my rice stopped absorbing at around 4 or 5 cups. I found that this was much better when cream was added at the end (maybe half a cup). Also, it's delicious when topped with extra parmesan and broiled for a few minutes.

jilbait from Brooklyn, NY / 07.28.09
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Delicious exactly as written.

A Cook / 02.19.09
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OK just had to share one more huge success. It has been a number of years since I made risotto, and I only had Trader's Joe's vegetable broth concentrate packets around the house, but it turned out to be a huge success. Maybe the TJ's packets were the key? They are these little tubes with a shot of concentrated veg broth that you add water to....I had to tear open 8 of these little buggers and add 8 cups of hot water. It makes a pretty savory broth...darker and more strong than your typical broth from the can or box. I was also intimidated by the parsnips. It takes some time to chop them up. My fiance kept wondering if maybe I was in over my head, what with the veggie broth boiling, and all the parsnip cubes. I also was worried about over-processing the know when you overdo it in the food processor and you end up with an almost onion "soup"...strangely enough I think that also may have been a factor that made for a very smooth and delicious risotto. This cooked a lot faster than I thought...I just had to keep tasting the risotto while cooking until I got it right. I have to say I am new fan now of parsnips! The taste is like a cross between cauliflower and potato in flavor. Very mild and sweet and creamy. A huge hit, even with my fiance, who claims to not like anything with rice. I will definitely be making this again! I ate it for dinner and then for lunch for 2 more days and it just kept getting better.

mcksexy from los angeles, ca / 12.11.08
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I've made this three times so far. It is now what I make one or two days after roasting a whole chicken in the crock pot. I make chicken broth in the crock pot overnight and use it the next day in risotto. The first time was the best - followed the recipe exactly except for adding some cream at the end with the parmesan. The second time didn't have parsnips, it was good but not as good. Last night I used a lot less parmesan because my H kept saying he doesn't really like a lot of parmesan cheese. We had it with filet mignon and asparagus. He liked it better the first time with the correct amount of parmesan! It wasn't until after dinner that I noticed for the first time that balsamic vinegar is called for! Next time I will use the right amount of parm, I will try using half EVOO instead of butter, I will have cream on hand and I won't forget the balsamic!

A Cook from Pocatello, ID / 05.04.08
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This was so absolutely delicious I had to have seconds! I followed the recipe exactly and would not change a thing. This will definitely become a regular feature in my cooking repretoire. We served it with sirloin and grilled asparagus.

laoleary from Calgary, Alberta / 04.19.08
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happened to have all the ingredients for this recipe....the parsnips and balsamic make this a very sweet rissoto..was great with breaded porkchops and grilled asparagus...

kenzio from terence bay ,canada / 03.20.08
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Really delicious -- but it does help to follow the recipe for the most part. You could cut the butter in half and replace with olive oil, easily. The first time I made this I realized (belatedly) that I was out of arborio -- substituted orzo, which worked out very well (made in effect an orzo risotto). Fresh rosemary makes all the difference. I've skipped the vinegar with no ill effects.

A Cook from Annandale, VA / 01.26.08
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Used olive oil instead of butter, dried rosemary, ementhal and goat's cheese and normal balsamic. I couldn't finish it. Edible just. Yuk.

A Cook from London / 01.13.08
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this came out beautifully! i would absolutely make it again.

A Cook from boston, ma / 10.17.07
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