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    Oh My Veggies » Vegetarian Recipes » Vegetarian Main Dishes

    Parsnip Risotto with Mascarpone & Sage

    Published: Jan 4, 2012 · by Nicole · Updated: Aug 22, 2023 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Parsnip Risotto with Mascarpone & Sage

    Parsnips are a vegetable that doesn't receive much love, but I love them.  While I have no time at all for Brussels Sprouts (ick!!) parsnips have long been a vegetable I adore.  I remember the first time I had parsnips, I was about 8 years old, and we were visiting my aunt and uncle for lunch, and on our plate was an orange white mash consisting of carrot and parsnips.  I had no idea what parsnips were back then, but on first taste I fell in love with parsnips, and have loved them since then.  I still love carrot and parsnip mash to this day (**note to self to share my carrot and parsnip mash recipe**).  It always reminds me of that day.

    As much as I love parsnips, and as much as I love risotto, I had never actually thought of combining the two. So, when I came across Alice Hart's Parsnip, Sage and Mascarpone Risotto in her [amazon_link id="0762778970" target="_blank" ]Vegetarian: A Delicious Celebration of Fresh Ingredients[/amazon_link], I just had to give it a try.

    To Alice's recipe I added baby spinach, because I felt the Parsnip Risotto looked a bit anemic otherwise, in it's pale creaminess.  I was also worried that the parsnip would be a bit overwhelming.  I needn't have worried though, because the coarsely grated parsnip was nutty and lovely, and not in the least bit overwhelming in flavour. That being said though, for a main meal I do feel the parsnip risotto needs something to give it a little extra dimension.  I think next time I might try it with some toasted pinenuts or oven roasted portobello mushrooms on top.

    Are you a lover or hater of parsnips?  What are your favourite parsnip dishes?

    Parsnip Risotto with Mascarpone & Sage

    Parsnip Risotto with Mascarpone & Sage

    Recipe

    Parsnip Risotto with Mascarpone & Sage

    Recipe adapted from Vegetarian: A Delicious Celebration of Fresh Ingredients
    Print Recipe Pin Recipe Email Recipe
    Total Time: 40 minutes minutes
    Course: Main Course
    Cuisine: vegetarian
    Keyword: Delicious Everyday, Parsnip Risotto with Mascarpone & Sage, Parsnips recipe, risotto recipe
    Servings: 4 servings
    Calories: 517kcal
    Author: Oh My Veggies

    Ingredients

    • 1 litre of vegetable stock
    • 40 g of butter
    • 1 medium onion finely chopped
    • 2 large or 3 medium parsnips peeled and coarsely grated
    • 6 leaves sage finely shredded
    • 250 g of arborio rice
    • 250 ml of white wine
    • 2 tablespoons of mascarpone plus extra to serve
    • 60 g of parmesan cheese grated
    • 150 g of baby spinach
    US Customary - Metric

    Instructions

    • Start by placing the vegetable stock in a saucepan. Bring to a simmer and then reduce heat to low to keep warm.
    • In a large pot, melt the butter over a medium heat and add the onion, parsnips and sage and cook for 5 minutes, until the onion is softened but not coloured.
    • Add the rice and stir well to coat before cooking for a few minutes until they begin to turn translucent.
    • Add the white wine (I used a wooded chardonnay) and cook until the wine has all but evaporated.
    • Use a ladle to add a spoonful of stock to the risotto and stir until the stock almost disappears before adding the next ladle of stock. Continue until all of the stock is used, or the rice is plump but retains a bit of bite.
    • Remove the risotto from the heat and add the grated parmesan, baby spinach and mascarpone and stir to combine. Cover with a lid and set aside for 5 minutes.
    • Serve with extra mascarpone and fried or fresh sage leaves.

    Nutrition

    Calories: 517kcalCarbohydrates: 69gProtein: 12gFat: 16gSaturated Fat: 9gCholesterol: 39mgSodium: 359mgPotassium: 645mgFiber: 6gSugar: 5gVitamin A: 3990IUVitamin C: 25.7mgCalcium: 265mgIron: 4.5mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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    Delicious Everyday, Vegetarian Main Dishes, Vegetarian Recipes DE

    Reader Interactions

    Comments

    1. JJ @ 84thand3rd says

      November 30, -0001 at 12:00 am

      ohh, sounds more-ish!! I have to remember the grating trick, such a quick and easy way to add veggies and flavour with out all the chopping.

      Reply
      • delicieux says

        November 30, -0001 at 12:00 am

        Grating is a great way to quickly and easily cook vegetables. Quite a lot of the grated parsnip sort of melted as the risotto cooked, which was really lovely and contributed to the creaminess of the dish. 🙂

        Reply
    2. Rosa says

      November 30, -0001 at 12:00 am

      A splendid risotto and lovely clicks! Parsnip is such a flavor root vegetable.Cheers,Rosa

      Reply
    3. Monica (@gastromony) says

      November 30, -0001 at 12:00 am

      Oh this looks rather nice! I can't say I like parsnip but I don't think I've ever eaten it in a particularly palatable way either 😐 I don't even know if it's the flavour or texture that puts me off but I can see the marscapone toning the flavour down for me nicely 😀

      Reply
    4. Lorraine @ Not Quite Nigella says

      November 30, -0001 at 12:00 am

      Great minds think alike Jennifer! I agree, parsnips don't get much love do they? But served in a delicious risotto like this and I bet it would change people's minds 🙂

      Reply
    5. [email protected] says

      November 30, -0001 at 12:00 am

      I love parsnips, in anything!. This looks absolutely delicious

      Reply
      • delicieux says

        November 30, -0001 at 12:00 am

        Thanks Tania 😀

        Reply
    6. Kiri W. says

      November 30, -0001 at 12:00 am

      I looove a risotto, and yours looks perfectly creamy. Mascarpone is the best ever thing to use! I'm really curious to try parsnip in a risotto now, thank you for sharing!

      Reply
    7. Emma Galloway says

      November 30, -0001 at 12:00 am

      I love parsnips!!! And even adore Brussels sprouts too 🙂 I like my parsnips simply roasted until caramelised and delicious, but loving your idea of adding them to risotto, especially with the mascarpone and sage! Yum.

      Reply
      • delicieux says

        November 30, -0001 at 12:00 am

        I love roasted parsnips too, this are so delicious. 😀

        Reply
    8. sarah says

      November 30, -0001 at 12:00 am

      I love parsnips! I make a bechamel sauce out of them and bake it up with pasta. Love the flavors in this risotto, bookmarking this one for sure!

      Reply
      • delicieux says

        November 30, -0001 at 12:00 am

        Mmmm a parsnip bechamel sauce sounds delicious. 😀

        Reply
    9. john@heneedsfood says

      November 30, -0001 at 12:00 am

      Good idea on putting spinach through this dish. I really works. It's funny, I never really cook with them unless it's with roasted vegetables or a soup. I really love the earthy flavour!

      Reply
    10. muppy says

      November 30, -0001 at 12:00 am

      sounds delicious, i love parsnips too. I cooked my dad roast chicken with roast parsnips a while back and he was so pleased, apparently a parsnip lover from way back - funny because we never had them growing up.

      Reply
    11. Claire @ Claire K Creations says

      November 30, -0001 at 12:00 am

      You know I've never actually had parsnip before. Must add it to my list 'to try 2012.' The risotto looks lovely.

      Reply
      • delicieux says

        November 30, -0001 at 12:00 am

        Thanks Claire 😀

        Reply
    12. Nic@diningwithastud says

      November 30, -0001 at 12:00 am

      Haha Im the same with brussel sprouts, Im learnign to tolerate them but I wouldnt cook them really. Love parsnips though, we dont eat them enough but they're so tasty 🙂 love the sound of them in a risotto! Perfect with the mascarpone too!

      Reply
    13. Hotly Spiced says

      November 30, -0001 at 12:00 am

      What a yummy looking risotto and I love parsnips too.

      Reply
    14. Anna@ The Littlest Anchovy says

      November 30, -0001 at 12:00 am

      5 stars
      I love parsnips especially roasted, but in a risotto with creamy and decadent marscapone? Well that would just be to die for!

      Reply
      • delicieux says

        November 30, -0001 at 12:00 am

        It was delicious Anna, but I felt it needed something else to take it to the next level. I will definitely make it again, and perhaps try adding some roasted nuts.

        Reply
    15. amee says

      November 30, -0001 at 12:00 am

      You know, I don't cook much with Parsnips.. But I should. Your risotto looks very season appropriate and warming. I feel like there's little vegetarians can do with sage, but it looks nice here. i do love sage too, esp in butternut quash ravioli for example... I also appreciate how honest and forthcoming you are about the dishes you make. 🙂

      Reply
      • delicieux says

        November 30, -0001 at 12:00 am

        Thank you so much Amee 😀 I love sage, and I find I use it a lot with pumpkin, especially butternut pumpkin as the two work so well.

        Reply
    16. Gerry @Foodness Gracious says

      November 30, -0001 at 12:00 am

      I love parsnips!! My fav ways to eat them are roasted with some rosemary or treated like a mashed potato and creamed with butter and cream until light and fluffy. Love the idea of the risotto though!Thanks for stopping by and saying hello, take care..

      Reply
      • delicieux says

        November 30, -0001 at 12:00 am

        The parsnip mash sounds fantastic Gerry!! I want to try that now! 😀

        Reply
    17. msihua says

      November 30, -0001 at 12:00 am

      I don't think I've had much to do with parsnips so I can't say what I feel towards them, but this recipe looks delicious!

      Reply
      • delicieux says

        November 30, -0001 at 12:00 am

        Thanks Msihua. Maybe you can give parsnips a try with this recipe....or try roasting them. So delicious! 🙂

        Reply
        • msihua says

          November 30, -0001 at 12:00 am

          I shall 🙂 Thanks!!!

          Reply
    18. Moya says

      November 30, -0001 at 12:00 am

      I love parsnips, never had them in a risotto, it does sound delicious. Parsnips roasted with parmesan cheese and carrot and parsnips mash... favourite.

      Reply
    19. beti says

      November 30, -0001 at 12:00 am

      risotto has always been one of my favorite dishes, I always make it with mushrooms but I never thought about adding mascarpone and parsnip, sounds fantastic!

      Reply
    20. Delishhh says

      November 30, -0001 at 12:00 am

      Happy New year - just awesome risotto!

      Reply
    21. thelittleloaf says

      November 30, -0001 at 12:00 am

      I never cook parsnips apart from with a roast at Christmas, and every year I say how much I like them and that I should use them more! Now I have no excuse - this risotto looks lovely and cooked to creamy perfection 🙂

      Reply
    22. erin @ yummy supper says

      November 30, -0001 at 12:00 am

      Jennifer,So interesting. I would never think of parsnips in risotto, but I bet it is delish! I am a parsnip fan and have only roasted them in big pieces or thin like chips. Always good.Happy New Year!-E

      Reply
      • delicieux says

        November 30, -0001 at 12:00 am

        Thanks Erin, same to you too 😀

        Reply
    23. cc11 says

      November 30, -0001 at 12:00 am

      I actually only tried parsnips last year! and yep, definitely a fan 🙂 I would have to say I love them most roasted into chips, but the parsnip cake I made was also delicious, such a versatile veg! Never thought to put it in a risotto though, it just keeps on surprising me.

      Reply
    24. kyleen says

      November 30, -0001 at 12:00 am

      This looks delicious! I imagine that the risotto must have been so creamy from the mascarpone. Beautiful pictures, by the way.

      Reply
      • delicieux says

        November 30, -0001 at 12:00 am

        Thank you so much Kyleen 😀

        Reply
    25. Sukaina says

      November 30, -0001 at 12:00 am

      The flavors in this risotto seem very earthy. I have eaten risotto only once before but found it rather bland. I think your looks super and creamy.

      Reply
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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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