Monday, December 15

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My friend from work shared this recipe from her former CSA (Blue Moon Community Farm) with me. Its a very simple recipe. Arthur gave it a strong thumbs up.

Turnip Risotto

3 slices bacon
1 small-medium onion
1-2 turnips (about 1/2 #--the gold turnip that I got from HVF was just the right size)
3 1/2-4 cups chicken broth
3/4 cups Arborio rice
1-2 cups spinach, if available and desired.
Freshly grated Parmesan cheese

Cook bacon in a heavy saucepan until crisp. Transfer to paper towels to drain. Reserve 1 tablespoon fat in pan. Chop onion. Peel turnips and cut into 1/4 inch dice. Bring broth to a simmer and keep warm. Chop spinach coarsely if using.

Saute onion in reserved bacon fat until the onion begins to soften. Stir in turnips and rice and saute, stirring constantly, about 1 minute. Stir in 1 cup simmering broth and cook, stirring constantly until the broth is absorbed. Continue simmering the rice and adding the broth, about 1/2 cup at a time. Let each addition be absorbed before adding more broth, until rice is tender and creamy looking but still al dente. About 5 minutes before its done, add the spinach. It just needs to cook long enough to wilt. It will take at least 20 minutes, perhaps longer. Taste for seasonings.

Crumble bacon. Serve risotto sprinkled with bacon and Parmesan cheese.

Comments

bookworks said…
This recipe also works very well with Hakurei Turnips and their greens. These turnips are small, plump and bright white with mild green tops. They look like a large radish but are milder in flavor and good raw or cooked. Instead of using spinach I used the chopped turnip tops. In fact I doubled the recipe because we liked it so well.
May 30, 2011 at 7:57 PM
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