| Prep: 20 mins | Cook: 30 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 9g | 3g | 48g |
| sugars | fibre | protein | salt |
| 4g | 2g | 8g | 1.10g |
Every so often, I come across a recipe that resonates deeply with my upbringing and this, Prairie Turnip and Mushroom Risotto, is one of them. It takes me back to the rolling fields of maize and the deeply rooted sense of connection to the earth that is intrinsic to life in the heartland of Nebraska. This recipe masterfully uses the humble, yet flavorsome, prairie turnip native to these lands and combines it with the earthiness of mushrooms, tying it all together within the creamy, indulgent, canvas of a risotto.
The Heartland on Your Plate
The flavors in the Prairie Turnip and Mushroom Risotto truly echo the simple pleasures of Midwestern comfort food – homely yet sophisticated. The nutty depth of the prairie turnip is perfectly offset by a symphony of earthy mushrooms infused in an aromatic blend of onions, garlic, and red peppers. All of this goodness is absorbed by the arborio rice cooked slowly in a blend of vegetable stock and white wine, creating a medley of layers that truly is a gustatory delight. Topped with freshly grated parmesan cheese, this dish serves love in every spoonful, reminding me of the warmth of my church community in Nebraska.
Health Benefits & Pairing Ideas
Not only is this risotto a treat to your taste buds, but it’s also packed with nutrients. The prairie turnip is a great source of fiber and Vitamin C, and the mushrooms are loaded with antioxidants and essential vitamins. The whole grain nature of arborio rice also contributes to making this risotto a healthful choice.
This risotto is divine as is, but it could also be paired gorgeously with a side of crusty garlic bread for an extra indulgence or a simple leafy green salad for a dose of freshness. For a true Midwestern experience, consider serving this as a side with a roast beef main.
So here’s to celebrating the beauty of heartland cooking, to sustaining traditions and creating new ones, and to the ampleness and gratification that wholesome food brings. Whether it’s a gathering of friends, a Sunday dinner, or a simple weeknight meal, my hope is that this Prairie Turnip and Mushroom Risotto recipe brings as much joy to your table as it does to mine.
What You’ll Need
- 1 1/2 cups Arborio rice
- 5 cups vegetable stock
- 3/4 cup white wine
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups prairie turnips, sliced
- 1 1/2 cups assorted mushrooms, sliced
- 1 red bell pepper, diced
- 1/2 cup grated Parmesan cheese
- Salt to taste
- Pepper to taste
- 1/4 cup chopped fresh parsley
- 1 tablespoon unsalted butter
Method
Step One
In a medium saucepan, bring the vegetable stock to a simmer over medium heat. Keep it warm.
Step Two
In a large, deep sauté pan, heat the olive oil over medium heat. Add the chopped onion, and sauté until it becomes translucent. Then add the minced garlic and sauté for another minute, until it becomes fragrant.
Step Three
Add the Arborio rice to the onion and garlic mixture, stirring to coat the rice in the oil. Cook for about 2 minutes, until it is slightly toasted.
Step Four
Pour in the white wine, and continue stirring until all the wine has been absorbed by the rice.
Step Five
Start to ladle in the warm vegetable stock, around half a cup at a time. Stir the risotto continuously, allowing the stock to be fully absorbed before adding more.
Step Six
When half of the stock has been incorporated, add in the sliced prairie turnips, mushrooms and red bell pepper. Continue the process of adding stock and stirring.
Step Seven
When all the stock has been absorbed, taste the risotto. The rice should be al dente, and the texture creamy. Now, stir in the grated Parmesan cheese, and season with salt and pepper.
Step Eight
Once done, remove from heat and stir in the chopped parsley and a tablespoon of unsalted butter. Allow the risotto to rest for a couple of minutes before serving.
