I had some already cooked red turnips so I decided to invent this risotto, low fat (I’m trying to eat healthy when I can!) sweet and a little hot at the same time.
Time of cooking
Cooked red turnips: 3/4
Cabbage as required
Rice Vialone Nano or Arborio: 320 gr
Light Mozzarella: 2
Skimmed milk: a glass
Grana Padano or Parmesan, minced: few spoons
Salt/pepper as required
White dry wine: half a glass
Vegetables broth as required
White onion: 1
Olive oil as required
What did I so
a non-stick large pan or a wok, a wooden spoon, a cutting board, a knife
How did I do
I cleaned and minced the onion.
I reheated the oil in the non-stick pan. I browned the onion in the oil.
I added rice and fried it for a pair of minutes. I poured the wine.
I continued the cooking adding a ladle of broth per time, until arriving at half a cooking.
In the meanwhile, I peeled and cut in little cubes the red turnips. I cut the Mozzarella in pieces.
I added the red turnips and the mozzarella to the rice and kept on cooking with the remaining broth.
I turned off the fire and I added milk and cheese, mixing well.
I put the risotto onn serving plates and I finally decorated with some fresh cabbage.