480 g (1 lb) turnips, trimmed and peeled
4 tbsp (60 g) 2 oz unsalted butter
12 handfuls arborio rice
2 litre (3 1/2 pint) 8 cups light chicken stock
6 tbsp freshly grated parmesan cheese
salt and pepper
4 tbsp (60 g) 2 oz unsalted butter
12 handfuls arborio rice
2 litre (3 1/2 pint) 8 cups light chicken stock
6 tbsp freshly grated parmesan cheese
salt and pepper
method
1. Wash and slice the turnips then dice them into tiny cubes.
2. Melt the butter in a large saucepan, add the rice and cook, stirring continuously, for about 3 minutes.
3. Meanwhile, heat the chicken stock to boiling point.
4. Add the turnips to the rice, stir to blend the flavours, then add the boiling stock and simmer for 15 minutes.
5. Add salt and pepper to taste, and pour into a soup tureen.
6. Serve with the Parmesan cheese sprinkled on top.
2. Melt the butter in a large saucepan, add the rice and cook, stirring continuously, for about 3 minutes.
3. Meanwhile, heat the chicken stock to boiling point.
4. Add the turnips to the rice, stir to blend the flavours, then add the boiling stock and simmer for 15 minutes.
5. Add salt and pepper to taste, and pour into a soup tureen.
6. Serve with the Parmesan cheese sprinkled on top.
serving amount
serves 6
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