Turnip Risotto

  • 1 lb turnips, peeled, diced small, uniformly
  • 3 tbsp olive oil
  • 1 tbsp butter
  • 1 shallot, minced
  • 2 cups boiling water
  • 2 tsp chicken bouillon
  • cracked pepper
  • grated parmesan
  1. Heat the olive oil in a dutch oven and then saute the shallot until tender.
  2. Add the turnip and stir 2 minutes.
  3. Mix the boiling water with the chicken bouillon and pour it into the pot, a little at a time, stirring.
  4. Continue stirring for about 10 minutes, until the turnip is very soft.
  5. Stir in the butter, parmesan, and cracked pepper.  Serve.

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