VegBox Recipes

Filling Parsnip and Butterbean Risotto

This recipe was sent in by Sally, who says:

"After a long walk in the North Downs followed by a cold, wet cycle ride to my sister's I needed something hearty, hot and filling. And an added endorsement for this recipe - once the chopping was done, I actually managed to cook the whole thing with one hand whilst taking part in a conference call : ) Perhaps you can start a new category - one handed recipes!"


Serves 4 as a main dish

3-4 parsnips
1 red onion (chopped into quarters)
2 red onions finely diced
2 cloves garlic, crushed
100g butter beans
Half a tin of light coconut milk
50g frozen sweetcorn
200g arborio (risotto) rice
750 ml vegetable stock
Juice of 1 lemon
1 tbsp fresh parsley
1 knob of butter
Drizzle of olive oil


Heat the oven to 200C.

Drizzle olive oil into a roasting pan, and heat in the oven.

Scrub or peel then roughly chop the parsnip into bite sized chunks.

Peel and quarter one of the onions.

Place parsnip and onion quarters in baking tray and bake for 20 minutes, turning once.

While veggies are roasting, melt the knob of butter in a heavy bottomed pan, then add diced onions and crushed garlic.

Cook for 3-4 minutes, until soft, then add in the rice.

Stir until rice is thoroughly coated in butter, onions and garlic then start to add stock, 200ml at a time, stirring continuously and allowing to almost boil dry before adding more.

After all stock has been added, stir in the coconut milk and keep bubbling away for another five minutes.

Take roasted parsnips and onions from oven and stir into rice mix along with butterbeans and sweetcorn.

Heat through for 5 or so minutes.

Serve onto plates, squeeze on fresh lemon juice and top with a generous handful of chopped parsley.


Time From Cupboard-To-Table

40 minutes

Notes & Variations on Filling Parsnip and Butterbean Risotto

Would work well with a bowl of peppery salad.

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