Parsnip "Risotto" with Kale, Sundried Tomatoes and Olives

Parsnip "Risotto" with Kale, Sundried Tomatoes and Olives

I love playing around with rice substitutes. Parsnip has a lovely earthy quality and absorbs the flavour of the stock rather beautifully. Though it’s a departure from traditional risotto you’ll find it warming and very satisfying.

Serves 2–3

Photography by Kelly Gibney
April 11, 2016