Risotto with Turnips and Bacon


  • 3 ½ cups chicken broth
  • ¾ cup Arborio rice
  • 1 small onion
  • 2 medium turnips (preferably with greens)
  • 3 bacon slices
  • freshly grated Parmesan

In a 3-quart heavy saucepan cook bacon over moderate heat until crisp and golden and transfer with a slotted spoon to paper towels to drain. Reserve 1 tablespoon fat in pan. Chop onion. Peel turnips and cut into 1/4-inch dice (if using greens, cut into 1/4-inch-wide slices and chop stems). In a s...

View full recipe at Epicurious


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