Discover the recipe for red beet risotto: a creamy, easy and tasty vegetarian dish. Follow all the steps for a unique and surprising first course.
Although turnip is available all year round, a predominantly purple tuber, it is excellent to eat especially in this period. In fact, its internal pulp reaches maturity precisely in the colder months, during which you can find very tender and tasty turnips. Thanks to its high content of fibre, phosphorus, Vitamin C and Vitamin B6, turnip is ideal to include in a nutritional diet for us adults, but it is also ideal for children as it contains calcium, phosphorus and magnesium.
Much loved by the ancient Romans, this vegetable was one of the first to be cultivated, even before the potato.
Perfect condiment for pasta (an example is the “orecchiette with turnip tops”, a typical Apulian dish), turnip will give a refined taste to your risotto, the right evening reward that anyone would like to find on the table after a long, gray winter day.
Preparation:
Cut the turnip(s) into small cubes. Finely chop the parsley and garlic. In a saucepan, prepare the vegetable broth by bringing it to the boil (there are excellent organically grown stock cubes on the market).
Fry the garlic and turnips in another pan with a little oil. Then add the rice and let it flavor for a few minutes. At this point add the broth.
Cook over a low heat, stirring occasionally, until the rice is cooked (about 25/30 minutes).
Allow to cool slightly and serve at the table, adding the grated parmesan and garnishing with a little oil and parsley. Voilà the game is done.
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