RISOTTO WITH TURNIPS AND BACON
Creamy risotto great for using up turnips and greens you get bombarded with in the fall. Originally from Gourmet Magazine with several tweaks. Serves 2 as a main course or 4-6 as a side dish.
Provided by Aramis83
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a 3-quart heavy saucepan cook bacon over moderate heat until crisp and golden. Transfer with a slotted spoon to paper towels to drain. Set aside. Reserve 1 tablespoon fat in pan.
- In a small saucepan bring broth to a simmer and keep at a bare simmer.
- Heat reserved bacon fat over moderately high heat until hot but not smoking and sauté onion, stirring, until just beginning to soften. Stir in turnips (and greens if using) and rice and sauté, stirring constantly, 1 minute.
- Stir in 1 cup simmering broth and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total.
- Stir in cheese and crumbled bacon.
- Garnish with bacon crumbles and freshly grated Parmesan cheese, if desired.
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WOLF _XD
[email protected]Overall, I was disappointed with this risotto. I would not recommend it.
Snyder Quezada
[email protected]The risotto was a bit too expensive to make. I would recommend using cheaper ingredients.
Shalom Wambui
[email protected]The risotto was too mushy for my liking. I would recommend cooking it for less time.
Xayle Maxamuud
[email protected]The risotto was a bit bland for my taste. I would recommend adding more herbs and spices.
Jalysa Hughey
[email protected]I found that this risotto was a bit too salty for my taste. I would recommend using less salt than the recipe calls for.
AN Ayan islam Nissan
[email protected]This risotto is a bit time-consuming to make, but it's worth the effort.
Zubair Gujjar
[email protected]I used vegetable broth instead of chicken broth and it turned out great.
Thabiiso WakaMbili
[email protected]I'm not a big fan of bacon, so I omitted it from this recipe. It was still delicious!
Bijita Chaudhary
[email protected]This risotto is a great way to use up leftover turnips.
Anoshy Malik
[email protected]I love the addition of turnips to this risotto. They add a nice sweetness and texture.
myla Carpenter
[email protected]This risotto is the perfect side dish for a roasted chicken or fish. It's also great on its own as a main course.
Ahmad hanafi
[email protected]I've never made risotto before, but this recipe made it so easy. I'm definitely going to try more risotto recipes in the future.
Gaidge Snyder
[email protected]This is my new favorite risotto recipe. It's so easy to make and it always turns out perfectly.
mapel _hub
[email protected]I made this risotto for a dinner party and it was a huge success! Everyone raved about how delicious it was.
Adnan Jaan
[email protected]This risotto is the perfect comfort food. It's hearty, creamy, and full of flavor. I love serving it on a cold winter night.
Manuel Nemai
[email protected]I was a bit hesitant to try this risotto because I'm not a big fan of turnips, but I'm so glad I did! The turnips added a subtle sweetness to the dish that I really enjoyed.
israel future
[email protected]I've made this risotto several times now and it's always a hit with my family and friends. It's so easy to make and the results are always delicious.
Khayalethu Mpendulo
[email protected]This risotto was an absolute delight! The flavors of the turnips, bacon, and Parmesan cheese blended together perfectly. I especially loved the crispy texture of the bacon. It added a nice contrast to the creamy risotto.