The risotto with turnip greens is a simple and delicious first course. For the recipe, I used Carnaroli rice, which is perfect for risottos. I love risottos and I must say that I hadn’t tried it with turnip greens yet. The risotto is prepared as always with a light sauté of onion and the toasting of the rice, deglazed with dry white wine. However, you must first boil the turnip greens, carefully cleaned. If you like them, then you shouldn’t miss a classic first course with this vegetable, the orecchiette with turnip greens!
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 2 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 5.6 oz Carnaroli rice
- 5 oz turnip greens (cleaned, raw)
- 1 glass dry white wine
- 2 tbsp butter
- 1/2 yellow onion
- as needed water (or vegetable broth)
- as needed Grana Padano cheese, grated
- as needed extra virgin olive oil
- as needed fine salt
- as needed black pepper
Tools
- Kitchen scale
- Pot
- Cutting board
- Knife
- Colander
- Bowl
- Pan
- Wooden spoon
Steps
To prepare the risotto with turnip greens…
First, pour water into a pot and bring it to a boil to cook the turnip greens. Meanwhile, clean the greens.
While the water is heating, clean the turnip greens by trimming the stalk and removing the hardest and thickest part with a knife. Wash them and lightly chop the leaves, especially the larger ones.
When the water boils, immerse the turnip greens and cook them for about 10 minutes, checking the cooking by piercing the thin part of the remaining stalk with a fork.
Then drain the turnip greens with a colander into a bowl so as not to throw away the cooking water, which you will need for cooking the rice. Pour the cooking water from the greens back into the pot used for cooking and keep it warm over low heat.
Now peel and chop half an onion, place it in the pan, add the extra virgin olive oil, and sauté it over medium heat.
Then add the rice and toast it until the grains start to stick slightly, then deglaze it with dry white wine and let it evaporate.
Then, with a ladle, gradually add the cooking water from the turnip greens that you set aside or some previously prepared hot vegetable broth.
Cook the rice for about 20 minutes over medium heat, occasionally stirring the rice and adding the water or broth little by little, covering the rice well.
Towards the end of cooking, add the boiled turnip greens, salt, and pepper.
When cooking is complete, remove the rice from the heat, stir in the butter and grated Grana Padano. Serve it hot.
