Risotto is a popular Italian-style one-pan dish, delicious and easy to make, and you can keep on creating variations. In this one I used parsnips and oyster mushrooms, a great combination. It works best with a proper risotto rice like Arborio. This recipe takes about 30 minutes to prepare.
Italian-style vegetarian gluten-free 30-minutes • 750 kcal per person 
Ingredients
For two people:
- Fresh ingredients and groceries
- two medium parsnips or one large one (about 300 g)
- a pack of oyster mushrooms (150 g)
- a teaspoon of finely chopped or grated ginger
- 50 g grated hard Italian cheese (grana padano or parmezan, you can use another chees like Leerdammer if you want it less salty)
- From the store cupboard
- a cup of risotto rice
- a drizzle of mirin (optional)
- a handful of pine kernels
- a teaspoon ground cumin
- a teaspoon ground coriander
- a teaspoon ground turmeric
- two tablespoons soy sauce
- one tablespoon olive oil for frying
- a drizzle of garlic oil
Preparation
- Wash, peel and dice the parsnips and put them in a microwave pot. Sprinkle on some mirin and cook for 5 minutes at full power (900W).
- Boil half a litre of water.
- Meanwhile, wash the oyster mushrooms and cut them into chunks of about 1 cm wide.
- Heat the oil and fry the mushrooms pine kernels, ginger and spices.
- Add the rice, shake/stir to coat it with the spices and the oil.
- Add some of the boiled water (just enough to cover the rice). Stir and simmer, covered, until the rice has absorbed the water.
- Add the soy sauce and more boiled water, stir and simmer, covered, until the rice has absorbed the water.
- You may have to add water a few more times, depending on how much you added at a time.
- When the rice is getting quite creamy, add the parsnips.
- Simmer for a few more minutes, then drizzle on some garlic oil and serve with the cheese.