Dinner Tonight: Turnip 'Risotto' Recipe

1. 1

   Warm the chicken stock in a sauce pan over medium-low heat.

2. 2

   Pour the olive oil into a large skillet and turn the heat to medium. Toss in the onion and cook until softened, about 10 minutes.

3. 3

   Add the turnips and cook for 2 minutes. Ladle in some of the hot chicken stock and cook until absorbed. Continue until all of the stock has been added, about 10 minutes.

4. 4

   Season with salt and pepper. Add the butter and grated cheese stir occasionally for a minute. Remove from the heat, garnish with parsley, and serve.

* Per serving · 4 servings · Values may vary.

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