Oh My Veggies · by Nicole★ 5.0 (2)
Parsnip Risotto with Mascarpone & Sage
NUTRITION · PER SERVING40M COOK
CAL 25%·PRO 27%
CARBS 74G58% OF CAL
5G FIBER61G OTHER7G TOTAL SUGAR
FAT 14G24% OF CAL
6G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy risotto made with parsnips, mascarpone, and sage. Luxurious and elegant enough for entertaining yet approachable to make at home.
mainitalianpasta🍲 stockpot🥄 saucepangluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 litre of vegetable stock
- 40 g of butter
- 1 medium onion (finely chopped)
- 2 large or 3 medium parsnips (peeled and coarsely grated)
- 6 leaves sage (finely shredded)
- 250 g of arborio rice
- 250 ml of white wine
- 2 tablespoons of mascarpone (plus extra to serve)
- 60 g of parmesan cheese (grated)
- 150 g of baby spinach
At a glance
PER SERVING · TIME 40M
CAL 25%·PRO 27%
CARBS 74G58% OF CAL
5G FIBER61G OTHER7G TOTAL SUGAR
FAT 14G24% OF CAL
6G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 1019mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 671mg
- Calcium
- 238mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1019MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.