Spiralized Turnip, Mushroom, and Tomato Risotto
Try this Spiralized Turnip Mushroom and Tomato Risotto recipe.
Try this Spiralized Turnip Mushroom and Tomato Risotto recipe.
- 1 teaspoon dried oregano
- 2 garlic cloves minced
- 1/4 cup parmesan cheese
- 1/4 teaspoon red pepper flakes
- salt and black pepper to taste
- 1 tablespoon extra virgin olive oil
- 1 medium white onion diced
- 3 large turnips peeled and spiralized using blade c
- 16 ounces baby portobello mushrooms sliced
- 1 (28 ounce) can tuttorossoâ® crushed tomatoes with b
- 1/4 cup pecorino romano cheese
- 1 tablespoon finely chopped flat-leaf parsley to garnish
- Carbohydrate 9.29594447927664 g
- Cholesterol 5.46341544125169 mg
- Fat 3.90813392825806 g
- Fiber 2.34023389520461 g
- Protein 6.04017438245029 g
- Saturated Fat 1.52981407288711 g
- Serving Size 1 1 Serving (155g)
- Sodium 1291.69826696871 mg
- Sugar 6.95571058407203 g
- Trans Fat 0.225956594053526 g
- Calories 88 calories
Step-by-step
- Place the turnip noodles into a food processor and pulse until rice-like.
- Place a large pot over medium heat and add in the olive oil. Once oil heats, add in the onion, mushrooms, garlic and red pepper flakes and cook for 5 minutes or until onions turn translucent and mushrooms begin to wilt.
- Add in the turnip rice and season with oregano, salt and pepper. Stir to combine and add in the tomatoes.
- Cook, uncovered, for 10 minutes, stirring frequently, or until turnip rice softens and cooks to your preference. Once cooked, fold in the cheese and stir until fully combined.
- Transfer to a serving dish, garnish with parsley and serve immediately.
Achieving the Right Texture
Many cooks overcook root vegetables until they turn into mush. Turnip lacks the high starch content of traditional arborio rice, meaning it behaves entirely differently during reduction. Pulse the spiralized turnip strands in a food processor until they match grain size. Cook the mixture uncovered for ten minutes over medium heat. Watch for the liquid to reduce significantly and the turnip pieces to yield slightly to the bite while retaining a distinct, tender-crisp resistance. Fold in the grated parmesan and pecorino romano only after removing the pot from direct heat to prevent the dairy solids from breaking into an oily separation.
Adapting Kitchen Equipment
Spiralizers with multiple blade attachments create varying strand thicknesses, but blade c yields the ideal dimension for pulsing into faux grains. A standard box grater functions as an effective workaround if a spiralizer is unavailable. Slice the baby portobello mushrooms uniformly to ensure even moisture release during the initial five-minute sauté with the diced white onion, minced garlic, and red pepper flakes. Maintain a medium heat setting throughout the process to sweat the aromatics without browning the garlic prematurely.
