This turnip risotto was great! Saute one diced onion in olive oil until lightly browned. Add 1 1/2 pounds small diced turnips and cook a few minutes. Slowly add 2 cups hot chicken stock, stirring continuously. When tender, add 2 tbsp butter, 1/2 cup shredded parmesan and 1/2 cup finely chopped parsley. Stir one minute until creamy. (ala mario)
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