Risotto with Turnips and Taleggio Recipe

Ingredients

Serve 4

• 1 small onion, finely chopped

• 7 oz/200 g turnips, peeled and finely chopped

• 2 tbsp butter

• 1 tbsp extra-virgin olive oil

• 1 1/2 cups/300 g Italian risotto rice

• 4 tbsp dry white wine

• 3 cups/750 ml Vegetable Stock (refer recipe)

• salt and freshly ground black pepper to taste

• 5 oz/150 g Taleggio cheese, diced

Method:

1. Sauté the onion and turnip in the butter and oil in a large frying pan for 10 minutes, or until softened.

2. Add the rice and cook for 2 minutes, stirring constantly.

3. Stir in the wine and when this has been absorbed, begin stirring in the stock, 1/2 cup (125 ml) at a time.

4. Add more stock and cook and stir until each addition has been absorbed, until the rice is tender, about 15-20 minutes.

5. Season with salt and pepper. Add the Taleggio and serve hot.