Parsnip Risotto with Pancetta and Sage

Parsnip Risotto with Pancetta and Sage
Photo by Scott Phillips


  • 2 Tbs. unsalted butter
  • 3 oz. thinly sliced pancetta, cut into ½-inch-wide strips (about 1 cup)
  • 1-½ lb. medium parsnips, peeled, cored, and cut into medium dice (2-½ cups)
  • 2 cups arborio rice
  • 6 cups lower-salt chicken broth
  • Pinch of crumbled saffron (optional)
  • ¼ cup extra-virgin olive oil
  • + 7 more ingredients
    • ½ cup dry white wine
    • 1 medium yellow onion, cut into small dice
    • 3 medium cloves garlic, roughly chopped
    • 3 Tbs. roughly chopped fresh sage
    • Kosher salt
    • Freshly ground black pepper
    • 2 oz. freshly grated Parmigiano-Reggiano; more for serving

Bring a large pot of lightly salted water to a boil. Add the parsnips and boil until firm-tender, 3 to 5 minutes. Drain and spread on a rimmed baking sheet to cool to room temperature. Heat 2 Tbs. of the olive oil in a large cast-iron skillet over medium-high heat. Add the parsnips, a pinch of sa...

View full recipe at Fine Cooking


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