Sometimes, I live on the wild side…
Though I don’t skydive or bungee jump, I evidently seek more domestic forms of an adrenaline fix. Sometimes, I throw caution to the wind and prepare untested recipe ideas for dinner guests. And not come over for food, I’ll bake a spaghetti squash and open Kombucha dinner guests (which happens with my circle of friends). But rather, I’ve vacuumed the living room, lit candles, planned a detailed menu, and we’ll eat at 8pm dinner guests.
With my reputation as a sophisticated hostess at risk, I included on my menu paleo risotto which had, until that night, only existed as an untested but promising recipe idea. I was both relieved and excited to successfully manifest my idea into a delicious side dish.
Parsnip Paleo Risotto
Are you surprised that this paleo risotto recipe doesn’t call for the ubiquitous cauliflower rice? I chose parsnips instead, for the sweet flavor and starch content. When cooked slowly with liquid, parsnips release starch to create a creamy base. I added a splash of coconut milk for additional richness. The result looks like risotto and tastes very similar to the authentic version, without the grains and dairy.
If you’ve made cauliflower rice before, this parsnip rice will be a familiar routine. Peeled, chopped parsnips are pulsed in a food processor until it resembles the rice-sized granules (shown below). It takes just a few seconds of pulsing.
- 4 medium-to-large parsnips, peeled and chopped (to measure about 6 cups riced parsnips, see instructions)
- 1 Tbs. ghee or coconut oil
- 1 cup broth or stock of choice
- ½ cup full-fat coconut milk
- Salt and pepper, to taste
- Peel and chop the parsnips before placing them in a food processor (I use my beloved Ninja with the food processor attachment). Pulse until it resembles rice-sized granules. If you've made the ubiquitous cauliflower rice, it's the same process. You should have 5-6 cups of riced parsnips.
- In a skillet or wide saucepan with a lid, heat the oil over medium heat. Add the riced parsnips and cook for a couple of minutes, until the parsnips color slightly. Add the broth.
- Cover and cook over medium-low heat for about 15 minutes, stirring every 3-5 minutes. The parsnips should be tender but not mushy, and the liquid should reduce into a starchy, thickened consistency.
- Remove the cover and add the coconut milk. Cook for about another 5 minutes over medium heat, stirring occasionally, until creamy.
- Season with salt and pepper and serve!
Would love to be able to throw this in my instant pot, any idea how to adjust this recipe?
I don’t know, I’m not well-versed in using an Instant Pot. I don’t think it would work because it’s critical to the recipe that the liquid evaporate through slow cooking.