The flavors in this parsnip risotto recipe are absolutely gorgeous! What about a hint of fresh rosemary and creamy rich mascarpone? And salted fatty bacon and then that hearty and earthy sweetness coming from the fresh parsnip! This autumn risotto is just lip smacking delicious.
Are you a fan of parsnips?
I just can’t seem to get enough of them. And therefore not surprisingly I have made numerous recipes and dishes with parsnips before.
Silky soups for instance, mine comes with cinnamon croutons! And what do you think about my scalloped parsnips and potato bake au gratin! It’s a bit like the classic dauphinoise potatoes, but then with scalloped parsnips in it.
And I’m sure that you will also like my parsnip coleslaw! Raw grated parsnips and carrots in a mayo dressing? Yes sure, it is absolutely delicious!
Well then, what should I cook today with parsnips?
What about trying out a whole different recipe that I haven’t made yet?
And that’s how I came up with this autumn risotto. With parsnips, bacon and mascarpone. I roasted the sliced parsnip in the oven first. These golden fries on top make this risotto look stunning.
Easy Parsnip Risotto Recipe with Bacon
Not a fan of the bacon in this risotto?
Well you can easily turn this parsnip risotto into a vegetarian risotto dinner of course. The bacon in this risotto is a lovely salty twist and also a flavor that goes well with the parsnips. But without it this risotto will be great as well.
All you have to do is just leave out the salted bacon and then also use vegetable stock instead of chicken stock. There’s nothing more to it really.
This risotto is great as a starter as well!
Do you love parsnip recipes?
Then also check out my scalloped parsnips and potatoes au gratin!
Easy Parsnip Risotto Recipe
The flavors in this parsnip risotto recipe are dope: fresh rosemary, creamy mascarpone, salted bacon and that earthy sweetness of the parsnip.
- 7 oz risotto rice (200 g)
- 1 large fresh parsnip
- 1 small onion chopped
- 2 cups chicken stock (480 ml), warm
- 1 large garlic clove chopped
- 2 tbsp mascarpone
- a handful salted bacon diced
- 1 small sprig fresh rosemary
- olive oil
Peel the parsnip and slice it into thin fries. Place them on an oven tray lined with baking paper. Drizzle with a little olive oil and a sprinkle of pepper and salt.
Place the parsnip fries in a preheated oven at 356°F (180°C) and bake them for about 20 to 30 minutes until soft and a little golden. Keep an eye on them.
In the meantime transfer the rosemary, chopped onion and garlic and a little olive oil to a large pan. Season with a little pepper and salt.
Place the pan over medium heat until the oil is hot. Cook the onion and garlic for 3 minutes. Then add the risotto rice.
Stir well and cook for 3 more minutes. Little by little add the warm stock and stir. Make sure the rice doesn’t stick or burn to the bottom.
Once the rice is almost tender, stir in the diced salted bacon.
- Let the bacon cook with the rice for another 3 minutes. Then add half of the roasted parsnip fries.
Stir well again. Then also add the mascarpone.
Stir the risotto well and then check the seasoning. Add extra pepper or salt to taste if necessary. Scoop the parsnip risotto onto warm plates and garnish with the rest of the roasted parsnip fries. Serve hot.