Garlicky Parsotto with Parsnip Crisps

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Garlicky Parsotto with Parsnip Crisps


SourceJamie Holt
Prep time
Cooking time45 minutes
Total time45 minutes


This recipe was the winner of our We Local Parsnips Recipe Contest and was submitted by Jamie Holt.  Of the recipe, Jamie says, "Parsnips are my favorite root vegetable, and this savory dish does a great job at showcasing the variety of ways in which parsnips can be prepared.  The grated parsnip blends in flawlessly with the arborio rice, making it a perfect dish to present to veggie-wary toddlers, and the parsnip crisps top it off with a nice crunch and flavor.  My "parsotto" is also flexible; spinach could easily be substituted or supplemented with another favorite veggie, mushrooms, or crumbled bacon.  The parsibilities are endless."


1 cup
rice, Arborio
10 ounces
6 ounces
6 cloves
onion, yellow
3 1/4 cups
stock, vegetable
1 bunch
sage, fresh
2 tablespoons
cheese, mascarpone
1/3 cup
cheese, parmesan (grated)
2 tablespoons
olive oil
salt (to taste)
black pepper, ground (to taste)


Peel the parsnips, then, using the peeler, shave ½ a parsnip into thin ribbons. Put aside, and grate remaining parsnips. Trim, peel, and small dice the onion. Peel and mince the garlic. Trim and thinly slice sage leaves.

Wilt the spinach in a large skillet on medium-high heat with 1 tbsp oil and dash of salt and pepper, cooking about 3 minutes. Transfer spinach to a strainer, and push excess liquid out with the back of a spoon. Transfer to a cutting board and finely chop. Set aside.

Wipe out skillet used to cook spinach and place on medium-high heat. Add 1 tbsp oil and heat until shimmering. Add onion and garlic, and season with salt and pepper. Cook 3-4 minutes or until fragrant.

Add rice, stirring occasionally, until lightly toasted, about 2-3 minutes.

Add grated parsnip and 1 cup of stock to skillet. Bring to a boil, then reduce heat to simmer, stirring frequently, until liquid is reduced by half. Repeat twice, using 1 cup stock each time, until most of the liquid is absorbed and the rice is al dente. Add up to 1/4 cup of remaining stock if mixture is too dry. Remove from heat.

While the risotto is simmering, heat a skillet on medium high, and add a thin layer of oil. Once hot, add the parsnip ribbons, and cook, turning frequently until golden-brown and crispy, about 3-5 minutes. Cook in batches if necessary to avoid crowding the pan. Transfer cooked parsnip ribbons to a paper towel-lined plate and season with salt and pepper to taste.

Off heat, add spinach, sage, Parmesan, and mascarpone cheese to the risotto. Season with salt and pepper to taste. Garnish with the parsnip crisps and enjoy!