For ➍ 2 scallions, chopped
2 turnips, peeled & cut into 1 cm cubes
200 g wild mushrooms, larger ones cut in 2
2 tbs olive oil
250 g risotto rice
10 cl white wine
70 cl vegetable stock
Parmigiano, grated
Heat 1 tbs olive oil in a cooking pot and stir-fry the scallions and mushrooms for 5 m. Drain on kitchen paper.
Heat 1 tbs olive oil in the cooking pot again and fry the turnips for 2-3 m.
Add 250 g risotto rice to the turnips and stir until the rice becomes translucent. Pour the white wine over and let it evaporate completely, whil sirring.
Add the vegetable stock to the rice and stir well. Cook covered for 20 m over a low heat.
Mix the grated Parmigiano into the risotto. Season with salt and pepper.
Sprinkle with the mushrooms and spring onions.
Read the tip on making a quick risotto.
