Risotto with parsnips and oyster mushrooms

Risotto with parsnips and oyster mushrooms

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.

         • 750 kcal per person  


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


  • 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.

Written by

Fuss-free food