Turnip Risotto Recipe

Name: Turnip Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large shallots, peeled and chopped; 4 cloves garlic, peeled and minced; 1/2 pound baby turnips, peeled and chopped. greens removed and separately chopped; 1 cup arborio rice; 1/3 cup white wine; 2.5 cups vegetable or chicken stock; 3 tablespoons grated parmesan; 1 egg yolk; 1 tablespoon butter; 1 tablespoon minced rosemary; 2 tablespoons white miso; 1 pinch red pepper flakes; 1/4 cup toasted walnuts, roughly chopped; 1 tablespoon olive oil; 1 - 2 teaspoons kosher salt

Servings: persons

2 large shallots, peeled and chopped
4 cloves garlic, peeled and minced
1/2 pound baby turnips, peeled and chopped. greens removed and separately chopped
1 cup arborio rice
1/3 cup white wine
2.5 cups vegetable or chicken stock
3 tablespoons grated parmesan
1 egg yolk
1 tablespoon butter
1 tablespoon minced rosemary
2 tablespoons white miso
1 pinch red pepper flakes
1/4 cup toasted walnuts, roughly chopped
1 tablespoon olive oil
1 - 2 teaspoons kosher salt

1
In a medium saucepan, boil salted water. Blanch the turnip greens for 1 minute. Drain and set aside.
2
In a large saucepan over medium heat, heat the olive oil. Add shallots and cook for 4 minutes. Add the garlic and red pepper flakes cook for another minute.
3
Add the arborio rice and stir. Allow it to toast for 2 minutes. Add the wine and let it reduce by half.
4
Add the chopped turnip and broth to the rice, stir and simmer for 15 - 20 minutes. Stir the mixture frequently. With about 5 minutes left - add the turnip greens to the rice.
5
When the rice is cooked to al dente and the turnip is tender, stir in the Parmesan, miso, egg yolk, and rosemary. Season with salt and plenty of freshly ground black pepper.
6
Serve immediately with toasted walnuts on top and extra Parmesan if desired.

621

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 large shallots, peeled and chopped, 4 cloves garlic, peeled and minced, 1/2 pound baby turnips, peeled and chopped. greens removed and separately chopped, 1 cup arborio rice, and more.

Yes, Turnip Risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turnip Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions