Turnip Risotto
By Catherine Lee, 26 October 2011 –
400g Turnips
200g Turnip leaves shredded (optional)
30g butter (or a mix of olive oil/butter)
400g arborio or carnaroli risotto rice
3 garlic cloves, finely chopped
1.2 l stock
50 ml dry sherry or white wine
Parmesan, grated
Fresh herbs to garnish
Peel and chop the turnip into small chunks; peel and chop the onion then add to the melted butter; fry until transparent then add the turnip; stir for 5-10 mins. Add the rice and garlic; fry, stirring for several minutes until well coated in the butter/oil. Add the sherry/wine and cooked until evaporated then add some hot stock; stir steadily until absorbed, then add some more hot stock, a ladle at a time, again stirring until absorbed. Continue in this way and add the turnip leaves before you add the final ladle of stock. When the stock is used up and the rice is tender and creamy add half the parmesan; stir then leave to sit for a few minutes, covered. Serve in warm bowls with the remaining parmesan and garnish with fresh herbs.
River Cottage