May Turnips – Risotto
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g May turnips, cut into small cubes
- 1 small onion (s)
- some olive oil, for braising
- 150 g rice, (risotto rice)
- 1 tablespoon olive oil
- 25 g butter
- 0.5 liter ½ vegetable stock
- 40 g parmesan, rated
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the turnips and onions into cubes. Heat some olive oil in a saucepan, let the onions become translucent in it, add the turnips and simmer for about 5 minutes until soft. Then season with salt and pepper and set aside.
- Heat the butter and the olive oil in a saucepan, let the rice become translucent and deglaze with part of the vegetable stock. Cook the rice until soft, stirring occasionally (actually al dente, but everyone should find out their favorite degree of cooking). If necessary, pour in the broth again and again.
- When the rice is ready, first mix in the May turnips and then the grated Parmesan (Pecorino is also possible).
- A little cheese can be sprinkled over the top before serving.
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