Skip to Content

Leek and Turnip Risotto


  • Leeks, diced
  • 2-3 turnips, in small cubes
  • 1 cup Arborio (risotto) rice
  • Olive oil
  • 3-4 cups broth (vegetable or chicken)
  • ½-1 cup chopped parsley
  • 1/2 cup Parmesan 
  • 2 cloves garlic


 Sauté the leeks, garlic, and turnips for ten minutes or so in olive oil.  Simultaneously heat the broth.

Add risotto and stir continuously. Slowly add heated broth, one ladle at a time, until absorbed, until rice cooks (keep stirring the whole time). When nearly done, add the fresh parsley and season with salt and pepper. Add parmesan.

Recipe courtesy of customer Shantel S.