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Parsnip Risotto

Parsnip Risotto

Preparation time:
20 min
Difficulty level:

Nutritional values:

48 g
13 g
48 g


Olive oilOlive oil 2 Teaspoon
Almond pasteAlmond paste 1 Teaspoon
Parsnips (fresh)Parsnips (fresh) 270 g
Sugar snap peas (fresh)Sugar snap peas (fresh) 80 g
Onion (fresh)Onion (fresh)1 (100 g)
Garlic (fresh)Garlic (fresh)1 (3 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
AlmondsAlmonds 15 g
White wine (12 % by volume, dry)White wine (12 % by volume, dry) 40 ml
Tomatoes (dried)Tomatoes (dried) 8 g


Step 1:
Fill a small pot about 3cm high with water and bring to a boil. Meanwhile, wash the sugar snap peas and remove the ends. Then cut lengthwise into fine strips and place in the boiling water for approx. 2-3 minutes and then drain.
Step 2:
Peel parsnips and grate into pieces the size of a grain of rice. Peel and finely chop the onion and garlic. Chop almonds. Drain dried tomato briefly and then cut into fine pieces.
Step 3:
Heat the oil in a non-stick frying pan and fry the onion and garlic for about 2 minutes. Add parsnip, sugar snap peas, tomatoes and white wine and cook for about 1 minute. Stir occasionally. Stir in almond paste and season to taste with salt and pepper. Serve on a plate and sprinkle with the chopped almonds.

Macronutrient distribution:

The recipe Parsnip Risotto is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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