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Parsnip, Rosemary & Balsamic Risotto

Parsnip, Rosemary & Balsamic Risotto

4.5rating out of 5

(941 reviews from our customers)

Prep Time

50 min



This risotto appears humble, but has a touch of magic. Fresh rosemary and sharp balsamic brings a piney flavour, counterbalanced by the natural parsnip sweetness. There are cumin seeds for earthiness and spice. Comforting yet sophisticated.

Prep Time

50 min



What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
300g parsnips
1 onion
5g fresh rosemary
1 tsp whole cumin seeds
40g Italian hard cheese †
1 vegetable stock cube †
2 tbsp Italian balsamic vinegar †
160g traditional arborio rice
You Will Need
Baking paper, butter, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 300g parsnips
  • 1 brown onion
  • 5g rosemary
  • 1 tsp cumin seeds
  • 40g Italian hard cheese<span class="strong">†</span>
  • vegetable stock pot<span class="strong">†</span>
  • 1 balsamic vinegar sachet (30ml)<span class="strong">†</span>
  • 160g arborio rice
Typical Values per 100g per serving
Energy 662 kJ
156 kcal
2137 kJ
502 kcal
of which saturates
2.8 g
1.4 g
9 g
4.5 g
of which sugars
29.5 g
3.7 g
95.3 g
12 g
Fibre 3 g 9.6 g
Protein 4.4 g 14.2 g
Salt 0.79 g 2.57 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
300g parsnips
1 brown onion
brown onion
5g rosemary
rosemary (100%)
1 tsp cumin seeds
cumin seeds
40g Italian hard cheese
pasteurised cows milk, salt, vegetable rennet, starter, calcium chloride (e509)
vegetable stock pot
water, carrots, leek, red bell pepper, celeriac (43%), glucose syrup, salt, yeast extract, palm fat, sugar, potassium chloride, parsley, vegetable juice concentrate (celery, carrots, leek, onions 09%), spices (celery seeds, lovage root, nutmeg, pepper) gelling agents: (xanthan gum, locust bean gum), flavourings, caramel syrup, maltodextrin
1 balsamic vinegar sachet (30ml)
wine vinegar(77%), concentrated grape must, potassium metabisulphite (sulphites)
160g arborio rice
arborio rice
  • Allergens highlighted by † (milk, celery, sulphites)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Parsnip, Rosemary & Balsamic Risotto

Boil a kettle

Preheat the oven to 160°C/ 140°C (fan)/ 325°F/ Gas 3

2 Parsnip, Rosemary & Balsamic Risotto

Peel and finely chop the onion[s]

Strip the rosemary leaves from their stalks and chop finely

Grate the Italian hard cheese

3 Parsnip, Rosemary & Balsamic Risotto

Peel the parsnips

Continue to peel lengths off the parsnip until you end up with a pile of parsnip 'ribbons'

Once you can't peel any further, chop the remaining parsnip core into bite-size chunks

4 Parsnip, Rosemary & Balsamic Risotto

Add the parsnip ribbons, cumin seeds and a drizzle of olive oil to a bowl and give it a good old mix up

Line a baking tray with some baking paper and add the parsnip ribbons

Tip: make sure they don't overlap as they won't crisp properly

5 Parsnip, Rosemary & Balsamic Risotto

Put the tray in the oven for 15 min or until the parsnip ribbons are browned at the edges

Once done, remove the tray from the oven and place them on a piece of kitchen paper to cool - these are your parsnip crisps

Season generously with salt

6 Parsnip, Rosemary & Balsamic Risotto

Meanwhile, dissolve the vegetable stock cube[s] in 750ml [1.5L] boiled water

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil and a large knob of butter over a medium-high heat

Once hot, add the parsnip chunks and chopped onion and cook for 3-4 min or until the parsnip has coloured slightly

7 Parsnip, Rosemary & Balsamic Risotto

Add the arborio rice and chopped rosemary to the pan and stir through for 2 min

Add 1/3 of the stock to the rice and stir continuously with a wooden spoon until the stock is absorbed

Continue to add the stock, a ladle at a time, stirring continuously for 20-25 min or until all the stock is absorbed and the rice is cooked


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Once done, remove the pan from the heat and stir in the grated cheese

Taste for seasoning, adding more salt and pepper if needed

Serve and garnish with the parsnip crisps and drizzle with balsamic vinegar


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