Ingredients:
8 cups vegetable broth
5 tbsp. butter
1 1/2 cups chopped onion
1 1/2 pounds parsnips (about 7 medium-sized parsnips) trimmed, cut into 1/4-inch pieces
5 tsp. chopped, fresh rosemary
1 1/2 cups (10 ounces) arborio rice
3/4 cup freshly grated Parmesan cheese
Aged balsamic vinegar (for drizzling)
Directions:
1. Bring broth to a boil in medium saucepan over high heat.
2. Reduce to low, cover and simmer.
3. Melt 4 tbsp. butter in a large, heavy saucepan over medium heat.
4. Add onion and cook until translucent, stirring often (about 10 minutes).
5. Stir in parsnips and 3 tsp. of the chopped rosemary.
6. Cook until parsnips begin to brown, stirring occasionally (about 8 minutes).
7. Add rice and stir continually for 2 minutes.
8. Add enough warm broth to cover; simmer until almost all of the broth is absorbed—stirring occasionally (aboout 6 minutes).
9. Add more broth, 1 cup at a time and cook until rice and parsnips are tender—allowing each addition of broth to be absorbed before adding the next. Stir frequently for about 20 minutes total.
10. Remove from heat; stir in remaining tablespoon of butter, remaining 2 teaspoons of rosemary and Parmesan cheese.
11. Season with salt and pepper, divide among bowls and drizzle with balsamic vinegar.