Turnip & Miso Risotto
This recipe combines old with new, and Italian with Japanese. It's a wacky to bring all these together but it does work! Have this risotto as a side with lamb or eat it as the main meal. If you find yourself with a turnip, give this recipe a go!
Ingredients
- 1 large onion, diced
- 5 cloves garlic, peeled and minced
- 2 turnips, peeled and diced
- 1.25 cups arborio rice
- 1/2 cup white wine
- 2.5 cups vegetable or chicken stock
- 1/4 cup Parmesan cheese, grated
- 1 egg yolk
- 1 tablespoon butter
- 2 teaspoons rosemary, chopped
- 1 tablespoon miso paste, without seaweed
- 1 tablespoon olive oil
- 1 teaspoon salt, optional
- black pepper, freshly ground
Instructions
- In a large saucepan over medium heat, heat the olive oil. Add onion and cook until opaque. Add the garlic and cook for a minute.
- Add the arborio rice and stir. Allow it to toast for 2 minutes.
- Add the wine and let it reduce by half.
- Add the diced turnip and the chicken broth to the rice. Stir and simmer for 15 - 20 minutes. Stir the mixture well every 5 minutes.
- When the rice is cooked to al dente and the turnip is tender, stir in the parmesan, miso, egg yolk, and rosemary. Season with salt (if you need to) and plenty of freshly ground black pepper.Serve immediately with extra parmesan if desired.
Notes
Add up to 1 tablespoon more miso for a more intense flavour. I decided for my first effort with this dish to go a little easy. Alternatively, leave the miso out altogether if you're a bit scared of adding in this flavour. It would still work well albeit a safer option!