Parsnip Risotto

Ingredients:
4 medium-to-large parsnips, peeled and chopped (to measure about 6 C. riced parsnips, see instructions)
1 Tbsp. ghee or coconut oil
1 C. broth of choice. Homemade if possible
1/2 C. full-fat coconut milk, (Aroy-D or Native Forest are good brands)
Himalayan sea salt and pepper to taste

Directions:
1. Peel and chop the parsnips before placing them in a food processor. Pulse until it resembles rice-sized granules. If you’ve made the ubiquitous cauliflower rice, it’s the same process. You should have 5-6 C. of riced parsnips.
2. In a skillet or wide saucepan with a lid, heat the oil over medium heat. Add the riced parsnips and cook for a couple of minutes, until the parsnips color slightly. Add the broth.
3. Cover and cook over medium-low heat for about 15 minutes, stirring every 3-5 minutes. The parsnips should be tender but not mushy, and the liquid should reduce into a starchy, thickened consistency.
4. Remove the cover and add the coconut milk. Cook for about another 5 minutes over medium heat, stirring occasionally, until creamy.
5. Season with salt and pepper and serve!

Notes:
Serve a side dish to dinner or use as a component in a protein bowl!

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