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  1. Medium saucepan,large frying pan, spatula
  2. 5 cups (1.25 L) chicken broth
  3. 1 rosemary sprig
  4. 1 bay leaf
  5. 3 tablespoons (45 g) butter
  6. 1 onion, diced
  7. 3 garlic cloves, minced
  8. 2 parsnips, peeled and minced
  9. 2 cups (425 g) arborio rice
  10. ½ cup (125 ml) white wine
  11. ¾ cup (200 g) cottage cheese
  12. 3-ounce (90-g) wedge Parmesan cheese, shredded
  13. Salt
  14. Pepper
  15. Furikake

  1.  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.
  2.  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.
  3.  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.
  4.  Remove from the heat and stir in the cottage cheese and Parmesan. Season with salt and pepper.
  5.  Scoop generous portions into 6 bowls and top each with furikake