Ingredients

• 3 tbsp olive oil
• 1 pound peeled parsnips cut into 1/2" cubes
• 6c vegetable stock
• 1/2c arborio rice
• salt & pepper to taste
• minced parsley for garnish

Instructions

1. Heat oil in a soup pot with a lid
2. Saute parsnips until they start to brown
3. Pour in broth and bring to a boil
4. Stir in rice then put the lid on
5. Lower heat to medium and cook for 20 minutes
6. Add salt & pepper
7. Garnish with parsley and serve