Parsnip Risotto With Pancetta And Sage

Name: Parsnip Risotto With Pancetta And Sage
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters arborio rice; 4 servings Freshly ground black pepper; 118 milliliters dry white wine; 3 Tbs roughly chopped fresh sage; 3 medium cloves garlic, roughly chopped; 4 servings Kosher salt; 1 liters lower-salt chicken broth; 59 milliliters extra-virgin olive oil; 85 grams thinly sliced pancetta, cut into 1/2-inch-wide strips (about 1 cup); 57 grams freshly grated Parmigiano-Reggiano; more for serving; 454 grams parsnips, peeled, cored , and cut into medium dice (2-1/2 cups); 2 Tbs unsalted butter; 1 medium yellow onion, cut into small dice

The recipe Parsnip Risotto With Pancettan And Sage is ready in about 45 minutes and is definitely an amazing gluten free option for lovers of Mediterranean food. This recipe makes 4 servings with 858 calories, 23g of protein, and 35g of fat each. This recipe covers 32% of your daily requirements of vitamins and minerals. Head to the store and pick up arborio rice, kosher salt, parmigiano-reggiano; more, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. 22 people found this recipe to be scrumptious and satisfying. A few people really liked this main course.