Risotto with parsnip

Hey steem friends,

Parsnip is a 'forgotten vegetable' in the Netherlands. The parsnip is originally from the Mediterranean. In the Middle Ages, Roman soldiers took the parsnip to Western Europe and it became an important folk food before the introduction of the potato. In Great Britain and Ireland the "white root" has remained popular. In the United States immigrants also ate parsnip initially brought by the English. Just like elsewhere, the parsnip was replaced by the potato. The parsnip is becoming more known and popular in recent years in the Netherlands and I understand that ... it is delicious!

I have found a delicious recipe that I would like to share with you: risotto with parsnip.

For 4 people you need:

250 g of parsnip
250 g of winter carrot
10 g of fresh Italian spice mix
1 onion
30 g of butter
250 g risotto rice
125 ml of dry white wine
875 ml warm mushroom broth (from tablet)
75 g of Parmesan cheese
50 g Prosciutto di Parma

Peel the parsnip and the roots and cut into 1 x 1 cm pieces. Ris the needles of the sprigs of rosemary and the leaves of the sprigs of thyme and oregano. Well cut. Keep the way apart.
Cut the onion. Melt the butter in a large pan with a thick bottom and add the onion, thyme, oregano and half of the rosemary and fruit for 1 minute. Add the risotto rice and cook for 3 minutes until the grains are translucent. Extinguish with the wine and stir until it is almost completely absorbed. Add a dash of broth and stir until it is also absorbed. Add another dash of broth and continue until the rice is already dente. This takes about 25 minutes.
Meanwhile, cook the parsnip and carrots for 6 minutes in plenty of water with salt. Drain and add the last 4 minutes of the cooking time to the risotto. Grate the cheese. Cut the ham into strips. Remove the pan from the heat and stir in the ham and half of the cheese. Season with salt and pepper.

Enjoy your meal!