Risotto With Parsnips and Greens

Risotto is a fine option for brunch, lunch or dinner. With a minimum of ingredients and fuss, it is ready in about a half-hour, and always appreciated.

Ingredients

• ½ pound parsnips, not too large
• Salt and black pepper
• Olive oil
• ½ pound kale, broccoli rabe or mustard greens
• 1 large onion, finely diced
• 1 ½ cups arborio rice
• ¼ cup dry white wine or vermouth
• 4 cups unsalted chicken or vegetable broth, or more if necessary
• 2 tablespoons butter
• 3 garlic cloves, minced
• 8 sage leaves, roughly chopped
• Pecorino Romano or Parmesan cheese, for grating

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    332 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 52 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 8 grams protein; 10 milligrams cholesterol; 233 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 generous servings

Preparation

1. Heat oven to 400 degrees. Peel the parsnips, quarter them lengthwise, and remove the tough core with a paring knife. Cut into 1/2-inch random shapes, put in a roasting pan, season with salt and coat with 2 teaspoons of olive oil. Roast until tender and lightly browned, about 15 to 20 minutes. Remove from the oven.
2. Remove the stems from the greens and cut them into 1/2-inch-wide ribbons. Bring a pot of water to a boil over high heat, add salt and cook very briefly. Drain, cool and squeeze dry. Set aside.
3. Add 2 tablespoons olive oil to a heavy bottomed soup pot or large saucepan over medium-high heat, then add the onion, season with salt and pepper, and cook till softened, about 5 minutes. Add the rice and stir together with the onions until the onions are barely brown, about 2 minutes. Add the white wine or vermouth and cook until it evaporates. Add 2 cups broth and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so. When the broth is absorbed, add 1 cup more and continue to cook for another 5 minutes. Stir in the last cup of broth and cook for another 5 minutes, until the rice is cooked, but the grains are still firm. Taste and adjust the seasoning, adding another splash of broth if necessary. Turn off the heat.
4. Heat 1 tablespoon olive oil and the butter in a wide, deep skillet over medium-high heat. Add the garlic and sage and let sizzle without browning, about 1 minute. Add the roasted parsnips and chopped greens, season lightly with salt and pepper, and stir to coat and heat through, about 2 minutes more.
5. Transfer the risotto to a warm serving dish. Spoon the vegetables over and fold them gently into the rice. Serve with grated pecorino or Parmesan cheese.

About 40 minutes