Root Vegetable Risotto


  • 5 cups vegetable stock
  • 1 onion, finely chopped
  • 2 tablespoons olive oil
  • 1 1/2 teaspoon sea salt
  • 1/2 cup carrots, grated
  • 1/2 cup turnips, grated
  • 1/2 cup parsnip, grated
  • 1/2 cup celery root, grated
  • 1 cup arborio rice, rinsed and drained
  • 1 tablespoon tomato paste
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • Black pepper, to taste
  • Fresh parsley, minced, for garnish


Pour the vegetable stock in a saucepan and bring to a light simmer. Heat the olive oil in a heavy saucepan over medium heat. Add the onion and sea salt and cook, stirring, until softened, about 5 minutes. Add the carrots, turnips, parsnips, and celery root. Cook for an additional 3-4 minutes. Add the arborio rice, tomato paste, ginger, and garlic and cook while stirring for 2 minutes, until the tomato paste is getting darker and fragrant.

Add 1 cup of the stock and stir, adjusting the heat to ensure the rice simmers nicely. Keep cooking and stirring until the stock has been absorbed. Keep adding stock with a ladle, about 1/2 cup at a time, and stir while cooking until each addition is absorbed. Repeat this process until the rice is tender but still has a bite. The whole cooking process should take about 25-30 minutes.

Once cooked, stir in the butter and season generously with pepper. Serve garnished with fresh parsley. Bon appétit!

Keywords: risotto, root vegetable, rice

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