Parsnip and Rosemary Risotto

OK just had to share one more huge success. It has been a number of years since I made risotto, and I only had Trader's Joe's vegetable broth concentrate packets around the house, but it turned out to be a huge success. Maybe the TJ's packets were the key? They are these little tubes with a shot of concentrated veg broth that you add water to....I had to tear open 8 of these little buggers and add 8 cups of hot water. It makes a pretty savory broth...darker and more strong than your typical broth from the can or box.

I was also intimidated by the parsnips. It takes some time to chop them up. My fiance kept wondering if maybe I was in over my head, what with the veggie broth boiling, and all the parsnip cubes. I also was worried about over-processing the onion...you know when you overdo it in the food processor and you end up with an almost onion "soup"...strangely enough I think that also may have been a factor that made for a very smooth and delicious risotto.

This cooked a lot faster than I thought...I just had to keep tasting the risotto while cooking until I got it right. I have to say I am new fan now of parsnips! The taste is like a cross between cauliflower and potato in flavor. Very mild and sweet and creamy. A huge hit, even with my fiance, who claims to not like anything with rice.

I will definitely be making this again! I ate it for dinner and then for lunch for 2 more days and it just kept getting better.