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Parsnip Risotto With Pancetta And Sage

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Parsnip Risotto With Pancetta And Sage

Ingredients

  • kosher salt
  • 1-1/2 lb. medium parsnips, peeled, cored, and cut into medium dice (2-1/2 cups)
  • 1/4 cup extra-virgin olive oil
  • freshly ground black pepper
  • 3 oz. thinly sliced pancetta, cut into 1/2-inch-wide strips (about 1 cup)
  • 3 tbs. roughly chopped fresh sage
  • 3 medium cloves garlic, roughly chopped
  • 1 medium yellow onion, cut into small dice
  • 2 cups arborio rice
  • pinch of crumbled saffron (optional)
  • 6 cups lower-salt chicken broth
  • 1/2 cup dry white wine
  • 2 tbs. unsalted butter
  • 2 oz. freshly grated parmigiano-reggiano; more for serving
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