With the sweetness of parsnips, zesty tartness of lemon and green goodness of spinach, this creamy luscious risotto is definitely worth trying!
2 large parsnips, peeled and grated
2 cups arborio rice
4 T butter
1/4 t asafoetida
1/4 cup apple cider vinegar
6 cups vegetable stock (I made it homemade by boiling the leafy celery tops, a carrot, some peppers and straining)
1/2 kg spinach (two medium sizes bunches) washed and with stems removed
zest from one lemon
6 T mascarpone
1/2 cup grated parmesan cheese
black pepper to taste
Melt the butter in a large pan over medium heat. When hot and sizzling, add 1/4 t asafoetida and then the grated parsnips. Stir and let them brown slightly. Add the uncooked rice and stir until even coated in butter and slightly golden. Add the vinegar and stir as it evaporates. Then start adding the vegetable broth, one or two ladles at a time. Add 1/2 t salt. Keep stirring. Allow the liquid to absorb, but do not let the pot become dry – there should always still be some bubbling of broth at the bottom. Keep adding the liquid and allowing the rice to absorb it gradually. When the rice is nearly done, add the spinach and lemon zest. Salt to taste (approximately 1/2 teaspoon more). When the rice is soft and creamy – add the parmesan and mascarpone as well as ground pepper.