The Nutrient Dense Kitchen: Parsnip-Sage Risotto (AIP/Paleo Compliant)

The first cookbook by @mickeytrescott of Autoimmune Paleo was my first AIP cookbook/resource and still one of my favorites. That’s why I am ecstatic for her new book, The Nutrient Dense Kitchen, available NOW! This book is gorgeous and the recipes are delicious - It is AIP perfection. With 125 compliant recipes, Mickey really breaks down all the information with fantastic charts and tables. There are plenty of low-carb and coconut free recipes as well as delicious instant pot recipes. I’ve already made a couple and I have to say this Parsnip-Sage Risotto is easily one of my favorites! The AIP journey is not an easy one, but resources like this sure do help. Get your hands on it as soon as possible and try out this risotto stat!

Parsnip-Sage Risotto

Time: 45 minutes
Makes 4 servings

  • 1 1/2 pounds parsnips, riced (see note below)
  • 1 tablespoon solid cooking fat
  • 1/2 yellow onion, minced
  • 1 cup finely chopped mushrooms
  • 3 cloves minced garlic
  • 2 tablespoons minced fresh sage
  • 1/2 teaspoon sea salt
  • 1 teaspoon apple cider vinegar
  • 3/4 cup bone broth
  1. Heat the cooking fat in a large skillet or heavy-bottomed pot on medium heat. When the fat has melted and the pan is hot, add the onions and mushrooms. Cook, stirring, until the onions are translucent, about 5 minutes. Add the garlic, sage, and sea salt, and cook for another 2 minutes, just until fragrant.
  2. Add the apple cider vinegar and scrape up any bits that have stuck to the bottom of the pan. Add the processed parsnips and bone broth to the pan, stirring to incorporate. Cook for 5 to 7 minutes, uncovered, on medium heat, stirring occasionally, until the liquid has been absorbed and the parsnips are fully cooked.

NOTE: To rice the parsnips, add half of them to your food processor and pulse on and off for about 20 seconds, until rice-size pieces form. Don’t over-process here, or you will end up with mush! Remove the parsnips and repeat with the second batch. You can also use your food processor to process the onion and mushrooms in a similar fashion instead of chopping them by hand.