Risotto with Turnips and Bacon

1. 1

   In a 3-quart heavy saucepan cook bacon over moderate heat until crisp and golden and transfer with a slotted spoon to paper towels to drain.

2. 2

   Reserve 1 tablespoon fat in pan.

3. 3

   Chop onion.

4. 4

   Peel turnips and cut into 1/4-inch dice (if using greens, cut into 1/4-inch-wide slices and chop stems).

5. 5

   In a saucepan bring broth to a simmer and keep at a bare simmer.

6. 6

   Heat reserved fat over moderately high heat until hot but not smoking and saute onion, stirring, until just beginning to soften.

7. 7

   Stir in turnips (and greens if using) and rice and saute, stirring constantly, 1 minute.

8. 8

   Stir in 1 cup simmering broth and cook, stirring constantly and keeping at a strong simmer, until absorbed.

9. 9

   Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total.

10. 10

    Crumble bacon.

11. 11

    Serve risotto sprinkled with bacon and garnished with Parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.