Dinner Tonight: Turnip Risotto Recipe
Ingredients
- 6 tablespoons extra-virgin olive oil
- 1 red onion, cut into 1/8-inch dice
- 1 1/2 pounds turnips, cut into 1/8-inch dice
- 2 cups hot chicken stock
- 2 tablespoons unsalted butter
- 1/2 cup Parmigiano-Reggiano, freshly grated
- 1/2 cup parsley, finely chopped
- Salt and pepper
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