New Favorite Recipe: AIP Risotto

I must apologize for my absence of the past couple of months. I have been so focused on my health after my recent diagnosis that I haven’t had the time or energy to blog as much I would like to. But I’m back to share a new recipe I have been enjoying as I test out a new diet that will hopefully help manage the symptoms of my autoimmune disease.

As I mentioned in my last post, I am no longer eating any grains, dairy, eggs, nuts, seeds, and nightshades. At first the restrictions felt so daunting as I was used to enjoying at least one if not all of the those foods in a day. But I’ve learned to embrace this new regime as I am feeling better. 🙂

There are so many amazing online resources and recipes for the autoimmune protocol – I encourage you to do a simple search for AIP in Google and you will see what I mean! Below is a favorite recipe from the Paleo Mom I’ve had on repeat the last few months. It’s nutrient dense AND satisfying which are not always synonymous! It almost reminds me of a traditional risotto I used to make many years ago but this version is much healthier for me. Give it a try and let me know what you think!

Beef and Mushroom Parsnip Risotto (AIP-friendly!)

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 3


  • 1 Tbsp evoo
  • 1 carrot, diced
  • 1/2 medium white onion, diced
  • 1 lb groud beef
  • 8 oz cremini mushrooms, sliced
  • 2 cups (1 box) Kettle & Fire Beef Broth, divided
  • 1 Tbsp apple cider vinegar or 1/4 cup wine (red or white)
  • 1 1/2 tsp salt, plus more to taste
  • 2 lbs parsnips (6-7 cups riced)
  • 1 Tbsp finely chopped fresh tarragon (1 tsp dried tarragon)
  • 1/2 cup full fat coconut milk


  1. To rice parsnips: Peel parsnips and chop into big chunks.  Place in a food processor and pulse until pieces are fairly uniform in size and about the size of a large grain of rice. Two pounds of parsnips (about 5-6 medium parsnips) should yield 6-7 cups once riced.
  2. Heat a large skillet over medium-high heat.  Add olive oil, onion and carrot.  Saute until veggies are tender, about 5 minutes.
  3. Add ground beef to skillet and cook, stirring to break up the beef, until browned, about 3-5 minutes.
  4. Add mushrooms, 1 cup of broth, wine (or vinegar) and salt.  Increase heat to high and cook until the liquid is mostly evaporated, 5-8 minutes.
  5. Add parsnips and remaining 1 cup of broth to pan and stir just to mix.  Reduce heat to medium-low, and cover. Cook 8-10 minutes until parsnips are tender and mushy, stirring once or twice during that cooking time.  If veggies start to stick because the pan is running dry, add another few tablespoons of broth or water to the pan.  If you’re largest skillet isn’t big enough for all of these ingredients, you can remove the beef mixture before adding the parsnips and then mix the beef mixture back in right before serving.
  6. Add coconut milk and tarragon and stir to incorporate.  Turn off the heat and let sit on the stovetop covered for 2-3 minutes more. Taste and add additional salt, if needed.
  7. Garnish with chopped parsley if desired. Serve!