These vegetables have given me a chance to try lots of new things, but for this recipe I stepped way outside of my comfort zone and tried making risotto for the first time. It wasn’t my finest effort, but even imperfect risotto is still tasty, creamy rice and cheese. This one includes scarlet turnips, which gives the whole dish a pink tint, contrasting with the heaping addition of sautéed green leeks.
As the days got cooler, I really looked forward to these leftovers in my fridge. I also greatly improved my risotto technique – it pays in off recipes to be posted later! However, in the meantime, here’s the first attempt.
Leeks, turnips, and garlic are sautéed in olive oil until tender. Then, the rice is briefly toasted with the mixture. Next comes hard work and patience: broth is added 1/2 cup at a time and the mixture is stirred constantly. This will take about 45 minutes and if you’re as out of shape as I am, your shoulder and arm will be ACHING. Once the rice is cooked through and a creamy texture, stir in the cheese and serve! More detailed instructions are after the jump.
Risotto with Leeks and Turnips, adapted from Boston Organics
2-3 leeks, white and light green parts
2 cloves garlic
3 tablespoons olive oil
1 cup Arborio rice
4 cups chicken broth
1/2 cup Parmesan cheese
1. Thinly slice leeks and soak in a bowl of cold water to clean.
2. Meanwhile, heat broth in pan until simmering.
3. Dice turnips and mince garlic.
4. Drain leeks and sauté in a large pan with turnips and garlic in olive oil until leeks are softened and turnips are tender.
5. Add rice and toast by stirring constantly for about 1 minute, until translucent.
6. Add 1/2 cup hot broth, and reduce to a simmer.
7. Stir mixture constantly until rice has absorbed broth.
8. Continue adding broth 1/2 cup at a time, stirring constantly, until all liquid had been absorbed and rice is creamy.
9. Remove from heat and stir in parmesan.