First vegetarians: risotto with turnips

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 and gray winter day.

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Although available all year round turnip, a predominantly purple tuber, is excellent to eat especially in this period. In fact, its internal pulp ripens precisely in the coldest months, during which you can find very tender and tasty turnips. Thanks to its high content of fiber, phosphorus, Vitamin C and Vitamin B6, turnip is ideal to be included in a nutritional diet for us adults, but it is also and above all 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 potato.

Perfect pasta sauce (an example are the "orecchiette with turnip tops", a typical Apulian dish), the turnip will give a refined taste to your Risotto, just evening reward that anyone would like to find on the table after a long and gray winter day.

ingredients:

350g of white turnip
150g (3/4 glasses) of rice
5 cups (1,25 l) of vegetable broth
1 clove of garlic
A bunch of parsley
Freshly grated Parmesan (about a glass)

Preparation:

Cut into small ones cubes the turnips (s). Finely chop the parsley and garlic. In a saucepan prepare the vegetable broth bringing it to a boil (there are excellent nuts for broth from organic cultivation on the market).

Fry the garlic and turnips in another pan with a little oil. Then add the rice making it flavor for a few minutes. At this point add the broth.

Cook over low heat, stirring occasionally until the rice is cooked (about 25/30 minutes).

Let it cool slightly and serve at the table adding the grated Parmesan cheese and garnish with a little oil and parsley. Voila that's it

Buon appetite

Gloria Mastrantonio

Photo: www.melhotornot.com/