Brown Rice Risotto with Roasted Turnip and Balsamic
- 1 cup Brown Rice
- 2 Purple Top Turnips
½ cup Pecorino Romano, grated
- 1 Yellow Onion or Shallot, thinly sliced
- 1-2 Tbsp Aged Balsamic Vinegar
- 4 Tbsp Olive Oil
- 2 Tbsp Butter
- ½ cup White Wine (optional)
- 2 cups Chicken or Vegetable Stock (optional)
- Sea Salt and Pepper
Preheat oven to 400 degrees. Peel turnip and cut into ½-inch cubes. Toss with two tablespoons of olive oil, sea salt and pepper. Spread in a single layer on a sheet pan and roast until tender, stirring occasionally, about 20 minutes.
Meanwhile, heat remaining olive oil and butter in a 2-quart saucepan over medium heat. Add onion or shallot and sauté 3-4 minutes. Season generously with sea salt and pepper. Add rice and stir until grains are warm and covered with oil, another 2-3 minutes. Keep heat high and add liquid a half cup at a time, letting it absorb fully before adding more. The goal is to get rice to absorb enough liquid so it is cooked through, but still has a bit of bite. Use stock and wine if you have on hand, but water will do just fine. Add wine first, then move on to stock or water. Rice will take about 25 to 30 minutes to cook. Stir in cheese and turnip. To serve, drizzle each plate with a generous amount of balsamic vinegar. Finish with a grate of Pecorino and a crack of black pepper.