Servings: 3 Servings
Parsnip Risotto with Chickepea Alfredo Sauce + Shrimp, Asparagus, and Split Peas
An incredibly unique dairy-free creamy alfredo recipe made with chickpea alfredo sauce and low-carb with parsnip "risotto." This nutrient-dense meal is absolutely delicious!
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:
- Cook chickpeas according to package instructions (see note)**.
- 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:
- 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)***.
- 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).
- Heat the olive oil over medium and add the chopped asparagus. Cook 3 minutes, stirring frequently.
- Add the parsnip “rice,” garlic, and shrimp. Cook for 5 minutes, stirring occasionally, until shrimp is cooked through and parsnip rice has softened.
- Add 1-¼ cups of the chickpea alfredo sauce and stir to combine. Cook another 3 minutes, until risotto reaches desired texture.
- 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.
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.
Nutrition
Serving: 1grams
https://www.theroastedroot.net/parsnip-risotto-with-chickpea-alfredo-sauce-shrimp-asparagus-and-split-peas/