Beef, Mushroom & Parsnip Risotto
Prep time: 15 minutes
Cook time: 30 minutes
- 1 tbsp extra virgin olive oil
- 1 carrot, diced
- 1/2 medium white onion, diced
- 450 ground beef
- 220g (cremini) mushrooms, sliced
- 2 cups bone broth/stock divided
- 1 Tbsp apple cider vinegar or 1/4 cup wine (red or white)
- 1 1/2 tsp salt, plus more to taste
- 6-7 cups riced parnips
- 1 Tbsp finely chopped fresh tarragon (1 tsp dried tarragon)
- 1/2 cup full fat coconut milk
- To rice parsnips: Peel parsnips and chop into big chunks. Place in a food processor and pulse until pieces are fairly uniform in size and about the size of a large grain of rice. Two pounds of parsnips (about 5-6 medium parsnips) should yield 6-7 cups once riced.
- Heat a large skillet over medium-high heat. Add olive oil, onion and carrot. Saute until veggies are tender, about 5 minutes.
- Add ground beef to skillet and cook, stirring to break up the beef, until browned, about 3-5 minutes.
- Add mushrooms, 1 cup of broth, wine (or vinegar) and salt. Increase heat to high and cook until the liquid is mostly evaporated, 5-8 minutes.
- Add parsnips and remaining 1 cup of broth to pan and stir just to mix. Reduce heat to medium-low, and cover. Cook 8-10 minutes until parsnips are tender and mushy, stirring once or twice during that cooking time. If veggies start to stick because the pan is running dry, add another few tablespoons of broth or water to the pan. If you’re largest skillet isn’t big enough for all of these ingredients, you can remove the beef mixture before adding the parsnips and then mix the beef mixture back in right before serving.
- Add coconut milk and tarragon and stir to incorporate. Turn off the heat and let sit on the stovetop covered for 2-3 minutes more. Taste and add additional salt, if needed.
- Garnish with chopped parsley if desired. Serve!