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+ servings
Plated parsnip risotto

Parsnip risotto with green asparagus

This light dish comes with a low carb foodprint. Parsnip risotto has a nutty flavor, combined with light acidty from white wine.
3.8 from 5 votes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine International
Servings 3
Calories 328 kcal

Ingredients

the dish

  • 350 g parsnip grated
  • 100 g green asparagus
  • 1 red onion
  • 2 tbsp olive oil
  • 100 ml white wine
  • 2 garlic cloves
  • 3 tbsp peanut butter
  • 0.25 tsp nutmeg
  • 0.5 tsp cinnamon
  • 6 sundried tomatoes in oil

decoration

  • 1 pinch scallion
  • 1 pinch parsley

Instructions

  • Grate the parsnips, cut the onions, chop the asparagus. Dice the sundried tomatoes. Heat up some olive oil in a big pan or wok. Start frying the onions for about 2 minutes. Add the asparagus and continue frying another 3 minutes.
  • Toss in the parsnip shreds and mix well. Heat up for a minute and then deglaze with white wine. Add the spices, garlic and peanut butter.
  • Reduce the heat to medium and let it fry for some crust. Stir from here to there until you are happy with the result. Last, add the diced sundried tomatoes

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Nutrients per serving

Nutrition Facts
Parsnip risotto with green asparagus
Amount per Serving
Calories
328
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
11
g
Sodium
 
100
mg
4
%
Potassium
 
836
mg
24
%
Carbohydrates
 
33
g
11
%
Fiber
 
9
g
38
%
Sugar
 
11
g
12
%
Protein
 
7
g
14
%
Vitamin A
 
320
IU
6
%
Vitamin C
 
27
mg
33
%
Calcium
 
81
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords Light, Root-Vegetables, Vegan
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