Parsnip Risotto With Beets And Walnuts

We're less than a week from Thanksgiving! It's my favorite holiday and my love for cooking is at it's ultimate height this month! Lots of turkey, pumpkin pie, mashed potatoes, cranberry everything; I'm drooling over my keyboard as I type!

Every year for Thanksgiving I try to come up with a different dish in addition to my more traditional dishes. This week, I tried out a recipe I discovered on Pinterest through the Love With Food website. A risotto lover (hubby included), I was excited with the idea of putting more earthy flavors and tones with the rice component. Parsnips are naturally sweet and have always paired well with the pungent taste of beets, in my opinion.

Parsnip Risotto With Beets And Walnuts

Serves 4


  • 2 medium onions, chopped
  • 4 medium large parsnips, peeled and cut in chunks
  • 1 & 1/2 cups risotto rice
  • 2 tablespoons olive oil
  • 1/4 cup white wine
  • 2 cups vegetable bouillon
  • 100 grams walnuts, chopped
  • 4 large beets, peeled and boiled
  • 10 sprigs thyme
  • 2 tablespoons vegan margarine
  • 1/5 cup soy yogurt or soy cream
  • salt & pepper to taste


  1. Peel the onions and cut in small pieces.
  2. Peel and cut parsnips in medium bite-sized chunks.
  3. Heat the oil in a large frying pan and saute the onions until glassy.
  4. Add the risotto rice and mix to coat the rice with the oil.
  5. Add the white wine and cook until the wine has been absorbed.
  6. Add the parsnips and half of the vegetable bouillon and cook, stirring until the bouillon has been absorbed. Add other half after, stirring continuously.
  7. Slice the cooked beets.
  8. Heat the vegan margarine in a second frying pan.
  9. Add the chopped walnuts and lightly toast.
  10. Remove the leaves from the thyme sprigs and add to the walnuts.
  11. Add the beet slices and cook at light heat to warm the beets.
  12. When the risotto is soft, add the soy yogurt and mix well.
  13. Serve the risotto on a large serving platter with the beets and walnuts on top of the risotto and garnished with a dollop of soy yogurt (optional), a few walnut pieces and thyme leaves.

I love thyme and it perfectly goes well with the walnuts, though next time I would love to try this recipe with actual butter and cheese (mmmm... fatty alert) because the soy yogurt was really not my thing! I didn't even bother to add the dollop on top, though the recipe calls for it.

Are you a risotto fanatic like me? What are some of your favorite risotto recipes? Whatever plans you have for this weekend, we hope it's a relaxing and enjoyable one!

Love & xx's,

maQ + suz