Pasture Raised Lamb Western Mass


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Turnip Risotto
6 Tablespoons olive oil
1 medium red onion
1 1/2 pounds turnip
2 cups hot chicken stock, preferably homemade
salt and pepper
2 Tablespoons unsalted butter
1/2 cup parmesan cheese
1/2 cup fine finely chopped parsley
In a large skillet, heat olive oil over medium heat. Add the onion and cook until softened and light brown. Add the turnips and cook 2 minutes, stirring frequently, until opaque.

Add 1 ladle of chicken stock and stir until the stock is absorbed. Continue adding stock a ladle at a time until the turnips are tender and fragrant - about 15 minutes. Don't let them turn to mush.

Season with salt and pepper. Stir in the butter and parmesan cheese until rich and creamy, about 1 minute. Remove from the heat and stir in the parsley.

Serve immediately.
Copyright 2023 Kristin Nicholas