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Carrot Parsnip Risotto

Ingredients
5 cups water 
3 tablespoons extra virgin olive oil 
1 red onion -- diced 
1/2 parsnip -- fine dice 
1/2 carrot -- fine dice 
1 cup corn kernels 
1 cup arborio rice 
1/4 cup mirin or white wine
1/4 bunch fresh flat-leaf parsley -- minced 

Directions 
Heat water. In skillet, sweat onions, then add root vegetables coat with oil, and add corn. Stir in rice and then mirin. Continue adding water and stirring until al dente and creamy, garnish with parsley. 

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