Risotto, Rosemary & Parsnip Serves 6

Bring broth to boil in medium saucepan over high heat. Reduce heat to low; cover and keep warm. Melt 4 T butter in heavy large saucepan over medium heat. Add onion and cook until translucent, stirring often, about 10 min. Stir in parsnips and 3 Tsp chopped rosemary. Cook until parsnips begin to brown, stirring occasionally, about 8 min. Add rice and stir 2 min. Add enough warm broth to cover, simmer until almost all broth is absorbed, stirring occasionally, about 6 min. Add more broth, 1 c at a time, and cook until rice and parsnips are tender, allowing each broth addition to be absorbed before adding next and stirring frequently, about 20 min total. Remove from heat; stir in remaining 1 T butter, remaining 2 tsp rosemary and cheese. Season to taste. Drizzle w balsamic vinegar and serve.

Broth, Vegetable 8c
Butter 5T
Onion 1.5c chopped
Parsnips 1.5lb (about 7), peeled, trimmed, diced
Rosemary 5 tsp chopped fresh
Rice 1.5c Arborio
Cheese, Parmesan 0.75 fresh grated
Vinegar aged Balsamic