Turnip and Spinach Risotto
Ingredients
- 2 red onions, chopped
- 4 cloves garlic, minced
- 250g turnips, peeled and chopped
- 3 cups spinach, chopped
- 1 cup legume rice or arborio rice
- 1/3 cup mirin or white wine
- 3 cups vegetable stock
- 3 Tbsp nutritional yeast or parmesan
- 1 Tbsp salted butter
- 1 Tbsp fresh rosemary, chopped
- 2 Tbsp white miso
- Pinch chilli flakes
- 1/4 cup toasted walnut pieces
- 1 Tbsp olive oil
- 1 tsp salt
Preparation
Heat the olive oil in a large saucepan over medium heat.
Add the red onions and cook for 4 minutes.
Add the garlic and chilli flakes and cook for another minute.
Add the rice and stir, allowing it to toast for 2 minutes.
Add the mirin and let it reduce by half.
Pour in 1/2 cup of the vegetable stock at a time, stirring until the liquid is absorbed. Repeat until the rice is firm and creamy.
When adding the last measure of stock, stir in the spinach, turnip, butter, nutritional yeast, miso, and rosemary. Season with salt and plenty of freshly ground black pepper.
Serve immediately with toasted walnuts.
Tips
Do not allow the onions to brown to avoid changing the flavor.
Toast the rice to lock in the starch and retain texture.
Keep the stock on a slow boil and add one ladleful at a time, stirring continuously.
Cook the rice to al dente to avoid mushiness.
Cook vegetables separately and add them at the end with butter and parmesan or nutritional yeast.
