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Risotto With Parsnips and Greens

www.nytimes.com
  • 40 minutes
  • Serves 6

INGREDIENTS

1/2 lb

parsnips

1 serving

salt and pepper

1 serving

olive oil

1/2 lb

mustard greens

1 large

onion

1 1/2 cups

arborio rice

1/4 cup

wine

4 cups

vegetable broth

2 tbsp

butter

3

garlic cloves

8

sage leaves

1 serving

parmesan cheese