Turnips and their greens risotto from The Broad Fork: Recipes for the Wide World of Vegetables and Fruit (page 156) by Hugh Acheson and Rinnie Allen

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Notes about this recipe

  • TrishaCP on June 26, 2017

    This was very, very, good. I used homemade chicken stock for this recipe, and it just made it all the better! The risotto is cooked with turnip greens (pretty standard prep), and then the risotto is garnished with thin slices of raw turnip. This works very well because the hakurei turnips are so sweet- it would NOT work for regular turnips. This doesn't use up many turnips or greens- so if you get a big bunch you will have plenty more turnips to enjoy!

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