Turnip Risotto

Name: Turnip Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup arborio rice; 2 tbsp. butter; 1 onion, diced; 1/4 cup wine; 1 zucchini, chopped; 1/2 red pepper, julienned; 1 turnip, chopped; 1-1/2 tsp. veggie broth stuff; 1/2 cup shredded Parmesan cheese; Pepper, freshly ground to taste

Eats Now Editorial Team · 214 kcal · Soups & Stews

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Turnip Risotto – a delicious recipe with arborio rice, butter, onion, wine, zucchini, red pepper. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1-1/2 cup arborio rice
2 tbsp. butter
1 onion, diced
1/4 cup wine
1 zucchini, chopped
1/2 red pepper, julienned
1 turnip, chopped
1-1/2 tsp. veggie broth stuff
1/2 cup shredded Parmesan cheese
Pepper, freshly ground to taste

1
Boil 4 to 5 cups water in a pot.
2
In a separate pan, saute onions in butter.
3
Add red peppers after 2-3 minutes.
4
Add zucchini after 2-3 minutes.
5
Add rice; mix and saute for 2 minutes.
6
Add wine and cook until evaporated, around 1-2 minutes.
7
Add 1 cup water to the saute.
8
Once it is nearly absorbed, add a second cup of water.
9
Repeat this water treatment for 20 minutes, or until rice is al dente.
10
Top with Parmesan and pepper.
11
Serve immediately.

214

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 1-1/2 cup arborio rice, 2 tbsp. butter, 1 onion, diced, 1/4 cup wine, and more.

Yes, Turnip Risotto falls under the Soups & Stews 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.

Quick Info

Servings
4 servings
Calories
214 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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