Turnip Risotto

Via Serious Eats

This was relatively easy and relatively tasty:

Ingredients

6 tablespoons extra-virgin olive oil
1 red onion, cut into 1/8-inch dice
1 1/2 pounds turnips, cut into 1/8-inch dice
2 cups hot chicken stock
2 tablespoons unsalted butter
1/2 cup Parmigiano-Reggiano, freshly grated
1/2 cup parsley, finely chopped
Salt and pepper

Procedure

1. Warm the chicken stock in a sauce pan over medium-low heat.

2. Pour the olive oil into a large skillet and turn the heat to medium. Toss in the onion and cook until softened, about 10 minutes.

3. Add the turnips and cook for 2 minutes. Ladle in some of the hot chicken stock and cook until absorbed. Continue until all of the stock has been added, about 10 minutes.

4. Season with salt and pepper. Add the butter and grated cheese stir occasionally for a minute. Remove from the heat, garnish with parsley, and serve.