Would you like to taste a very autumn risotto? Et voilà : here it is a Risotto with Green Turnip.
Green Turnip are so delicious and they are very versatile and healthy. Being very rich in folate, they help preventing newborn's spina bifida when eaten during pregnancy. Just boil them and dress with extra-virgin olive oil, salt and lemon - or try one of these great risotto recipes!
The first recipe was sent by Terry Salvi. I highly reccomend serving this with white wine, which combines harmoniously with the sour taste of turnips.
The second recipe was sent by Rosaria Berritto from Salerno.
For further advice on how to deal with rice when making risotto, you can read these suggestions on how to cook risotto with Thermomix.
You may also like these other risotto recipes:
Speck and Robiola Cheese Risotto
Mushrooms, Chestnut and Pancetta Risotto
Zucchini, Carrot and Shallot Risotto
Recipe n° 1
Ingredients
4 people serving
- 200 g Turnip Greens (tender tops)
- 50 g Extra-Virgin Olive Oil
- 1 Garlic Clove
- 250 g Rice
- 600 ml Vegetable Stock using Cube Stock (prepare more of it in case it is necessary)
- a knob Butter
- a little Grated Parmesan Cheese
- Salt to taste
How to prepare the Risotto with Turnip Greens
Put oil and garlic in the bowl. Sauté. 5 Min. 100°C Reverse Speed 1.
Add turnips tops previously washed in cold water. 5 Min. Speed 1.
Add rice and roast a little bit. 2 Min. 100°C Reverse Speed 1.
Add 600 ml stock, cook. 12 Min. 100°C Reverse Speed 1 (verify the cooking and if you need to add some more stock).
At the end of the cooking add salt if needed and mix with butter and parmesan cheese.
Serve when it reaches the perfect consistency: it means it might be eaten indifferently both with a fork or a tablespoon. In Italian we say it using a proper expression: to serve risotto "all'onda", meaning it must move like a wave when you shake the pan.
Terry's advice
She suggests you should use bright green, thin and thick turnip greens. Avoid those ones with yellow inflorescences.
Recipe n° 2
Ingredients
4 people serving
- 1 Shallot or Onion
- 25 g Extra-Virgin Olive Oil
- some small pieces of dried spicy red pepper
- 150 g Turnip Greens (tender tops)
- 350 g Carnaroli Rice
- 100 g Dry White Wine
- 900 g Water
- 1 Tbsp Thermomix Vegetable Stock Cube
- a knob Butter
- Salt to taste
- 150 g Sausage, without skin
How to prepare the Risotto with Turnip Tops
Put oil, garlic and pepper in the bowl. Sauté. 3 Min. 100°C Reverse Speed 1.
Add sausage. Cook. 5 Min. 100°C Speed 1.
Pour in wine and let evaporate. 2 Min. 100°C Speed 1.
Add previously washed turnip greens. 5 Min. 90°C Speed 1.
Add the rice and roast a little bit. 2 Min. 100°C Reverse Speed 1.
Add water and the stock cube. Cook without the measuring cup. 13-15 Min. 100°C Reverse Speed 1.
At the end of the cooking add salt if needed and mix with butter and parmesan cheese.
Serve when it reaches the perfect consistency: it means it might be eaten indifferently both with a fork or a tablespoon.
You can also toss in some chopped anchovies.
My Advice
You can replace sausage with pancetta or bacon! :-)
How to prepare the Risotto with Turnip Greens without Thermomix
http://shoeboxcooking.wordpress.com/2010/04/13/daily-dinner-turnip-top-risotto/
http://www.epicurious.com/recipes/food/views/Risotto-with-Turnips-and-Bacon-15760
Translated from the Italian recipe
Risotto con Cime di Rapa Ricetta Bimby
Photocredit: nunomrc