Equipment:
- Medium saucepan,large frying pan, spatula
- 5 cups (1.25 L) chicken broth
- 1 rosemary sprig
- 1 bay leaf
- 3 tablespoons (45 g) butter
- 1 onion, diced
- 3 garlic cloves, minced
- 2 parsnips, peeled and minced
- 2 cups (425 g) arborio rice
- ½ cup (125 ml) white wine
- ¾ cup (200 g) cottage cheese
- 3-ounce (90-g) wedge Parmesan cheese, shredded
- Salt
- Pepper
- Furikake
- In a medium saucepan over medium-high heat combine the chicken broth, rosemary, and bay leaf. Bring to a boilthen reduce the heat to low to keep the broth warm.
- In a large pan over medium-high heat,melt the butter.Add the onion garlic, and parsnips and cook,stirring occasionally,until softened about 5 minutes. Add the arborio rice and stir to coat the rice with the butter. Sauté for 2 minutes,but do not let the rice brown.
- Add the white wine and stir constantly until all of the liquid isabsorbed. Slowly add the chicken broth in ½-cup (125-ml) increments. Stir until the broth is fully absorbed before adding more liquid. Repeat until all of the broth is stirred in.
- Remove from the heat and stir in the cottage cheese and Parmesan. Season with salt and pepper.
- Scoop generous portions into 6 bowls and top each with furikake
