Paleo Risotto, with Parsnip "Rice"
Serves: Makes 4 side-dish servings
Looking for a grain-free alternative to risotto? This paleo option highlights the sweetness of parsnips and replicates the creamy texture of traditional risotto. It pairs beautifully as a side for with rich, slow-cooked meats.
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Remove the cover and add the coconut milk. Cook for about another 5 minutes over medium heat, stirring occasionally, until creamy.
  5. Season with salt and pepper and serve!
Recipe by Empowered Sustenance at