Parsnip Risotto with Basil

Ingredients:

– 1 cup arborio rice
– 1/2 cup diced parsnips
– 4 cups vegetable broth
– 1/4 cup diced onion
– 2 cloves minced garlic
– 1/4 cup white wine
– 1/4 cup grated parmesan cheese
– 1/4 cup chopped fresh basil
– Salt and pepper to taste

Instructions:

1. Prepare the vegetable broth in a pot and keep it warm on low heat.
2. In a separate large skillet, heat some olive oil over medium heat.
3. Add the diced onions and garlic, cooking until they become translucent.
4. Add the arborio rice to the skillet, stirring constantly for about 2 minutes until toasted.
5. Gradually add the white wine, stirring until it is absorbed by the rice.
6. Add the diced parsnips to the skillet, then begin adding the warm vegetable broth 1/2 cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
7. Continue this process until the rice is cooked al dente and the parsnips are tender, about 20-25 minutes.
8. Remove the skillet from heat and stir in the grated parmesan cheese, chopped basil, salt, and pepper.
9. Serve the parsnip risotto hot, garnished with additional chopped basil for extra flavor.