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!
OOh!!! I’m so excited! I love parsnips and I don’to well with brassicas! I havn’t been able to eat risotto for 7 years (food sensitivities) so I’m so excited forthis recipe!!! I also wanted to thank you for the collagen recipe book in my email! I am so excited to try some of those products and recipes! I didn’t see a way for me to send a thank you about that (couldn’t reply to the email and I didn’t know where on the blog to put comments on that), so I wanted to say a very big thank you. It was beautifully put together and the recipes look very appealing. I love getting your emails!!!
Sharon, I’m so glad to hear that you enjoyed the cookbook I sent out! It was an enjoyable project and I appreciate your feedback.
Can’t wait to try the recipe. i am a huge fan of risotto and this seems to be a very good alternative to the traditionl recipe. Coconut milk is high in calories. So, do I get the same results if I skip coconut milk?
And all the people said “Amen.”
Thanks for the alternative to cauliflower!
Hi there to every body, it’s my first visit of
this blog; this web site contains awesome and really fine material for readers.
Did you ever have one of those moments???? Without thinking I used turnips instead of the parsnips and was so put off by the flavor. Way too bitter. Ugh. Now off to see if I can find some parsnips 🙂 Otherwise this sounds fantastic and I think I’ll try adding the mushrooms and scallions mentioned above. Thank you for this wonderful recipe! I am sure I will like this MUCH better with the parsnips 🙂
I think you will find the recipe delicious with parsnips, and I’m sorry your turnip batch didn’t work out. Turnips do lack the starchy sweetness of parsnips, which I think makes this recipe special. Thanks for sharing your results here!
Lauren,
I just wanted to update on my above post about the turnips (noooooo just DON’T make that mistake!) I finally found some parsnips, and remade the recipe……I heard angelic voices in my kitchen and it took on this heavenly glow as I trepidatiously (is that a word?) tasted the first bite! WOW!!!! These are amazing! I actually had just picked up some fresh portabella mushrooms which I immediately chopped up and sauteed before tossing them in with the risotto and it was AMAZING!!!!! I might try adding a bit of fresh parmesan next time but this was to die for! Thank you, thank you, THANK YOU for giving me a side dish that actually tastes almost sinful! lol I usually LOVE your recipes, but my brain disconnect played a very dirty trick on me above but I won’t be making that mistake again! BTW, I had never had parsnips before this recipe and now I am looking for excuses to buy them and try other recipes besides a nice roast with carrots, parsnips and onions….. Wonder how these would be as a replacement for potatoes in my mother’s old Swedish recipe for rutabagas and potatoes mashed……it was always one of my favorite recipes and simple – make it just like you were making regular mashed potatoes but replace 1-2 potatoes for a rutabaga :), milk, butter and you’re good to go!
Definitely a 5-star recipe! My three teenage boys, husband, and I LOVED this recipe! Will be making this again!
This was really good! I actually over processed the parsnips in the food processor, so it came out more like a mash/paste, but the flavor was still great. Next time, I will use my Vitamix, as that gives me perfect “rice” bits. This recipe is super easy and fairly fast. I will definitely make this over and over.
I halved the recipe, and it will give me two servings total.
Since mine came out more like a mash, I served it on homemade beetroot “tortillas” sprinkled with fresh rosemary. The combination of flavors was absolutely excellent. I am having the leftovers for dinner tonight and can’t wait. I may make this as a mash in the future as it is such a good “spread”.
Thanks, Lauren!
So happy for this recipe! trying very hard to go Paleo, since I have crowns disease, I been staying away from any type of grain, and this receipts sound great to substitute rice.
Canned coconut milk or boxed?
I’d think canned due to the fat content. Or sub with butter if you can tolerate it.
Wow!!! Don’t doubt it for a second and make this recipe a part of your repertoire. Just prepared this today for some picky foodie vegetarian guests and my boyfriend who is not a vegetarian and had zero hope on this dish. He apologized for underestimating my (Lauren’s) culinary skills and our guests were very impressed. One of the guests was allergic to coconut so I subbed with some goat milk butter which I can tolerate, added peas and topped it with some mushrooms sautéed with sage and a bit of pecorino. Thank you for this amazing recipe and all of the work that you do Lauren! You’re admirable and such a bright light for many of us on a healing journey.