turnip risotto

Turnips. I always see them sitting there in the supermarket. I read about them. And once in a while I buy a few. But then they just sit there in the fridge. The problem is that they don't speak to me. I must be turnip deaf.

So they were sitting in the fridge when ani called me across the continent for advice on what to feed my fussy brother-in-law. [Correction: one of my fussy brothers-in-law.] She listed some of the fridge tenants of the moment. Ah, those turnips. Risotto. They spoke to me. "Do me this way." Red pepper for color. Zucchini for good measure. Yeah. Veggie vibes.

I got the leftovers after my flight home. Excellent. Why are there so many good ways to do risotto?


1 1/2 c arborio rice
2 T butter
1 onion, chopped
1/4 c wine
1 zucchini, chopped
1/2 red pepper, chopped
1 turnip, chopped
1 t (heaping) veggie broth stuff
1/2 c parmigiano
pepper, freshly ground to taste


  1. First chop all the veggies. Except for the onion, make 'em into little cubes, maybe 1/4 inch on a side, though the red pepper won't have this depth. Or julienne 'em. No hard and fast rules here.
  2. Then sauté the onions in the butter. Then the red peppers a few minutes. Then the zucchini, likewise.
  3. Then dump in the rice. Mix and sauté 2 minutes, then add the wine and let evaporate. Maybe 1 minute or two.
  4. Then do the water treatment. An already boiling 4 or 5 cups of water in a teapot contributes first a cup to the mixture. Then as it is absorbed, stir in another cup or part thereof, depending on your patience. Repeat until you reach about 20 minutes of water treatment. Check for al dente rice.
  5. Mix in the parmigiano and pepper.
  6. Serve immediately.


  1. We are now turnip convinced. We stick them in lots of places now, where they contribute a decidedly noticeable positive flavor to the mix. Give them a shot. Listen to them. Then eat them.
trnprsto.htm: 6-aug-2001 [what, ME cook? © 1984 dr bob enterprises]