I made turnip risotto last year, but I can't seem to find the recipe anywhere. I scoured the internet, and I found one on epicurious that looked pretty close to the one I remembered. Too bad I didn't have any bacon! Well, I had some frozen turkey bacon on hand, but I didn't think rendering fat from turkey bacon would be the same.
Most of the time I don't have arborio rice handy. Once I substituted brown rice, and the risotto took forever! However, I do usually have some sushi rice on hand, and it seems to work just as well as arborio rice. Long-grain white rice also works but take a bit longer.
I couldn't really add both of my enormous turnips to this recipe due to the volume of the turnip greens. If I did, it would have been turnip and turnip greens with some rice garnish! I'll have to find another recipe to use my other turnip in. Any suggestions???
Turnip and Turnip Green Risotto
adapted from epicurious.com
2 tbsp olive oil
1 small onion, chopped
2 medium turnips or 1 large turnip, preferably with greens, cut turnips into 1/4-inch dice and chop steps (about 3/4 pound total)
5-6 cups chicken broth
1 1/2 cups Arborio or short-grain sushi rice
1 tbsp butter
parmesan cheese, grated (optional)
- In a saucepan bring broth to a simmer and keep at a bare simmer.
- In a 3-quart heavy saucepan heat olive oil over medium heat. Add onion and stir for about 2 minutes. Then add turnips and turnip greens and stir from another 2 minutes.
- Add rice to onion and turnip mixture and stir constantly for one minute.
- Stir in 1 cup of broth and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total.
- Remove from heat. Add butter and stir until melted.
- Garnish with parmesan cheese (optional)