Parsnip Risotto with Parsley Root, Parmesan & Truffle Oil
Creamy, earthy, and delicately nutty: parsnip risotto brings together two winter roots with character. Parsnip adds a gentle sweetness, while parsley root brings a more savory, almost herbaceous depth. Parmesan binds both into a creamy risotto, while a few drops of truffle oil give the dish an elegant, warm aroma at the end.
The result is a refined parsnip recipe that still stays pleasantly simple – ideal as a vegetarian autumn dish.
approx. 50 min.
Total Time
approx. 30 min.
Cooking Time
about 20 min.
Preperation Time
Ingredients
| The risotto | |
| 300 g | risotto rice, e.g. Carnaroli or Arborio |
| 300 g | parsnips |
| 200 g | parsley root |
| 1 | shallot |
| 1 | small clove of garlic |
| 2 tbsp | olive oil |
| 100 ml | dry white wine |
| 900 ml | vegetable stock |
| 50 g | cold butter |
| 70 g | Parmesan, finely grated |
| 1 - 2 tsp | truffle oil |
| salt | |
| freshly ground black pepper | |
| For serving | |
| 20 g | Parmesan |
| a few small parsley leaves | |
| a few drops of truffle oil | |
| freshly ground black pepper |
Instructions
Step 1: Prepare parsnip and parsley root
Peel the parsnips and parsley roots and trim off the ends. Cut about two thirds of the root vegetables into small cubes, roughly 5 mm in size. Roughly dice the remaining third and set aside for the puree.
Peel the shallot and garlic and finely dice them. Finely grate the Parmesan. Set aside about 20 g of it for plating later. Heat the vegetable stock in a separate saucepan and keep it warm throughout the entire preparation.
Step 2: Prepare root vegetable puree
Place the roughly chopped parsnips and parsley roots in a small saucepan and just cover with warm vegetable stock. Gently cook for about 12 to 15 minutes, until the vegetables are completely tender.
Drain, reserving some of the cooking liquid. Purée the vegetables very finely with a hand blender. If needed, add a little cooking liquid until you have a smooth, thick purée. Set aside.
Step 3: Start the risotto
Heat the olive oil in a wide pot. Sauté the shallot in it over medium heat for about 2 minutes until translucent. Add the small cubes of parsnip and parsley root and sauté for another 3 to 4 minutes. They may take on a little colour, but should not brown deeply.
Add the garlic and risotto rice. Sauté for about 1 minute, stirring, until the grains of rice look slightly translucent.
Deglaze with white wine and, stirring, let it reduce almost completely.
Step 4: Cook the risotto until creamy
Now, gradually add the warm vegetable stock. First pour in just enough to barely cover the rice. Simmer gently over medium heat and stir regularly. As soon as the liquid has mostly been absorbed, add a little more hot stock again.
After about 12 minutes, stir in the prepared parsnip and parsley root purée. Cook the risotto for another 5 to 7 minutes, adding more stock as needed. The rice should be soft and creamy at the end, but still have a slight bite in the center. The exact amount of liquid may vary slightly depending on the type of rice.
Step 5: Finish the risotto
Remove the pot from the heat. Stir the cold butter and 70 g finely grated Parmesan into the risotto. Then add 1 tsp truffle oil. Stir the risotto vigorously or gently swirl the pot until the butter and Parmesan create a glossy, creamy consistency.
Season with salt and freshly ground pepper. Depending on the intensity of the truffle oil used, add a few extra drops. The finished parsnip risotto should flow softly off the spoon and spread slowly on the plate. If it is too firm, stir in a small splash of warm vegetable stock.
Step 6: Plate and serve
Divide the risotto onto warmed plates immediately after cooking. Sprinkle with the reserved Parmesan or shave fine curls over it. Scatter a few small parsley leaves loosely on top and finish with freshly ground pepper.
Finally, add just a few drops of truffle oil over the parsnip risotto. The truffle aroma should complement the parsnip and parsley root, not overpower them.
