Parsnip, Rocket and Pea Risotto

Parsnip, Rocket and Pea Risotto

Risotto can be varied in many ways. Vary the ingredients according to the content of your kitchen cabinet and your own preferences. Making risotto is a process that requires your attention as well as time to detail, but it’s worth it! A properly cooked risotto is soft and creamy.

40 min
4-6 Portions



1 pack Pulled Oats® Nude
200 g risotto rice
100 g grated parmesan (vegan)
330 ml cream (vegan)
1 onion
1 garlic clove
1 celery
150 g butternut squash
150 g parsnip
100 g frozen peas
150 g butter (vegan)
1 handful of rocket leaves
1 handful of kale
2 tbsp finely chopped thyme
2 stock cubes
1,2 dl white wine


  1. Dice onion, butternut squash and parsnip. Dice celery.
  2. Measure 100 g butter in a thick bottom pot. Add onion, butternut squash, celery and thyme. Fry for 3-4 minutes.
  3. Add risotto rice, stock cubes, white wine and 3,6 dl water. Cook on low heat for about 20-30 minutes.
  4. When cooked add frozen peas, cream & parmesan, mix well and cover.
  5. In frying pan fry garlic and parsnip with 50g butter. When browned add Pulled Oats® and fry for 2-3 minutes.
  6. Take off heat and mix in kale.
  7. Mix Pulled Oats mixture into risotto and then mix in chopped rocket.