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Parsnip Risotto with Chickpea Alfredo Sauce, Shrimp, Asparagus, and Split Peas | TheRoastedRoot.net Gluten free, dairy free, and healthy!
Parsnip Risotto with Chickepea Alfredo Sauce + Shrimp, Asparagus, and Split Peas
Prep Time
40 mins
Cook Time
15 mins
Total Time
55 mins
 
Author: Julia
Ingredients
Chickpea Alfredo Sauce:
  • 1 cup dry chickpeas 2 cups cooked
  • 1 clove garlic minced
  • 1 tablespoon white miso paste
  • 3 tablespoons nutritional yeast
  • 2 tablespoons lemon juice
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon sea salt or to taste
  • 1-½ cups water*
For the Parsnip Risotto:
  • 2 tablespoons olive oil
  • 2 pounds parsnips peeled and spiralized
  • 2 cloves large garlic minced
  • ½ bunch asparagus trimmed and chopped
  • ½ pound raw shrimp peeled and deveined
  • 1-¼ cups chickpea alfredo sauce see recipe above
  • ¼ teaspoon sea salt to taste
For Serving:
  • ½ cup cooked split peas see note
  • Fresh lemon
Instructions
Prepare the Chickpea Alfredo Sauce:
  1. Cook chickpeas according to package instructions (see note)**.
  2. Add cooked chickpeas, along with the remaining ingredients to a high-powered blender. Blend 90 seconds to 2 minutes, until sauce is completely smooth. Transfer to a jar and refrigerate until ready to use. Note: you will end up with about 2 cups of chickpea alfredo sauce. You only need 1-¼ cups of the sauce for this risotto - save remaining sauce for future recipes for up to 1 week in a sealed container.
Prepare the Parsnip Risotto:
  1. Cook 1 cup of dry split peas according to package instructions, and reserve ½ cup of the cooked split peas for this recipe (see note)***.
  2. Peel the parsnips, chop them into quarters, and place them in a food processor. Pulse until you get rice-sized pieces (alternatively, spiralize the parsnips, then chop the noodles).
  3. Heat the olive oil over medium and add the chopped asparagus. Cook 3 minutes, stirring frequently.
  4. Add the parsnip “rice,” garlic, and shrimp. Cook for 5 minutes, stirring occasionally, until shrimp is cooked through and parsnip rice has softened.
  5. Add 1-¼ cups of the chickpea alfredo sauce and stir to combine. Cook another 3 minutes, until risotto reaches desired texture.
  6. Taste risotto for flavor and add sea salt as desired. Add the cooked split peas and stir well. Serve with fresh slices of lemon for drizzling.
Recipe Notes

*For a thinner sauce, add a small amount more water until sauce reaches desired consistency. The sauce will thicken up in the refrigerator when saved and will also thicken when introduced to heat.

**Rinse the chickpeas, place in a bowl, and submerge in water. Allow chickpeas to soak 6 to 8 hours (or overnight). Drain the water from the chickpeas and add them, along with 4 cups of fresh water to a saucepan. Bring to a full boil, then reduce heat to a simmer and cook 45 to 90 minutes, or until tender.

***Rinse 1 cup of dry split peas and place in a saucepan along with 2 cups of water. Bring to a boil, reduce heat, cover with a lid and simmer 25 to 35 minutes, or until tender. Drain and reserve ½ cup of the split peas for the risotto. Use remaining split peas for other recipes.