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Parsnip And Rosemary Risotto

1 fave
Nutrition per serving    (USDA % daily values)
CAL
438
FAT
45%
CHOL
18%
SOD
103%

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Ingredients for 6 servings

8 cups vegetable broth

5 tablespoons butter, divided

1 1/2 cups chopped onion

1 1/2 pounds parsnips (about 7 medium), peeled, trimmed, cut into 1/4-inch pieces

5 teaspoons chopped fresh rosemary, divided

1 1/2 cups (10 ounces) arborio rice

3/4 cup freshly grated Parmesan cheese

Aged balsamic vinegar (for drizzling)

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