Dinner Tonight: Turnip 'Risotto' Recipe

Name: Dinner Tonight: Turnip 'Risotto' Recipe
Ingredients: 6 tablespoons extra-virgin olive oil; 1 red onion, cut into 1/8-inch dice; 1 1/2 pounds turnips, cut into 1/8-inch dice; 2 cups hot chicken stock; 2 tablespoons unsalted butter; 1/2 cup Parmigiano-Reggiano, freshly grated; 1/2 cup parsley, finely chopped; Salt and pepper

8 ingredients

4 steps

Ingredients

6 tablespoons extra-virgin olive oil
1 red onion, cut into 1/8-inch dice
1 1/2 pounds turnips, cut into 1/8-inch dice
2 cups hot chicken stock
2 tablespoons unsalted butter
1/2 cup Parmigiano-Reggiano, freshly grated
1/2 cup parsley, finely chopped
Salt and pepper

Directions

1

Warm the chicken stock in a sauce pan over medium-low heat.
2

Pour the olive oil into a large skillet and turn the heat to medium. Toss in the onion and cook until softened, about 10 minutes.
3

Add the turnips and cook for 2 minutes. Ladle in some of the hot chicken stock and cook until absorbed. Continue until all of the stock has been added, about 10 minutes.
4

Season with salt and pepper. Add the butter and grated cheese stir occasionally for a minute. Remove from the heat, garnish with parsley, and serve.