Root-Vegetable “Risotto”

This light, grain-free take on risotto uses grated root veggies in place of the traditional arborio rice. For a creamy risotto, sub in ½ cup coconut milk for part of the vegetable stock.


Makes six servings
Preparation time: 40 minutes


  • 4 cups mushroom or vegetable stock
  • 1/2 cup dried mushrooms, crumbled
  • 2 tbs. extra-virgin olive oil
  • 1 cup diced onion
  • 1 shallot, minced
  • 1/2 tsp. salt and freshly ground black pepper to taste
  • 6 cups grated root vegetables (parsnips, parsley root, and celeriac are best)
  • 2 tbs. nutritional yeast
  • 2 tbs. walnut oil
  • 2 crisp tart apples, finely diced
  • 30 sage leaves


  1. Bring the stock to a simmer in a medium saucepan. Add the dried mushrooms to the stock, and simmer while you prepare the rest of the dish.
  2. Heat the oil in a large Dutch oven. Add the onions, shallots, and salt and pepper, and caramelize over medium-low heat. When the onions are golden brown, turn the heat up to medium and gradually stir in the root vegetables.
  3. Add the nutritional yeast.
  4. When the root vegetables have softened, add the simmering stock one ladle at a time while stirring to incorporate the liquid.
  5. Cover the pan, and allow to simmer gently over very low heat for five minutes.
  6. Meanwhile, for an apple-sage topping, heat the walnut oil in a small saucepan. Add the apples and whole sage leaves, and cook for three to five minutes to flavor the oil, crisp up the leaves, and warm the apples.
  7. Serve the risotto topped with the apple-sage mixture.

(a.k.a. “That Food Girl”), a Minneapolis-based food stylist and recipe developer.

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