Turnip Risotto

Ingredients for 2 servings:

• 200 g turnips, cut into small cubes
• 1 small onion(s)
• some olive oil, for sautéing
• 150 g rice (risotto rice)
• 1 tbsp olive oil
• 25 g butter
• ½ liter vegetable broth
• 40 g Parmesan, grated
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

May turnips or Navets, Teltower turnips or Gatower balls

Dice the turnips and onions. Heat a little olive oil in a saucepan, soften the onions, add the turnips, and sauté for about 5 minutes until soft. Season with salt and pepper and set aside. Heat the butter and olive oil in a saucepan, soften the rice, and deglaze with some of the vegetable stock. Cook the rice, stirring occasionally, until soft (actually al dente, but everyone should find their own preferred degree of doneness). Add more stock as needed. When the rice is ready, stir in the turnips first, followed by the grated Parmesan (Pecorino also works). Sprinkle with some cheese before serving.