Spiralized Turnip, Mushroom, and Tomato Risotto
Try this Spiralized Turnip Mushroom and Tomato Risotto recipe, or contribute your own.
Try this Spiralized Turnip Mushroom and Tomato Risotto recipe, or contribute your own.
- 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
- 1/4 cup pecorino romano cheese
- 1 tablespoon finely chopped flat-leaf parsley to garnish
- 1 (28 ounce) can tuttorossoâ® crushed tomatoes with basil
- 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.
Traditional risotto demands constant stirring of starchy arborio grains over heat for forty minutes. This vegetable adaptation replaces rice with turnips, drastically cutting down prep and cook times while shifting the flavor profile toward an earthy, savory vegetable stew. Success hinges entirely on the mechanical processing of the turnips. Run the spiralized turnip strands through a food processor in batches, pulsing until the pieces match the exact dimensions of grains of rice. Large chunks will remain raw and crunchy, while over-pulsing yields a watery paste that refuses to absorb the tomato juices. Heat extra virgin olive oil in a large pot over medium heat before adding the diced onion and sliced baby portobello mushrooms. Cook those aromatics for five minutes until the onions turn translucent and the mushrooms release their moisture. Fold in the turnip rice, dried oregano, salt, black pepper, and crushed tomatoes. Simmer the uncovered mixture for ten minutes, stirring frequently to evaporate excess moisture until the turnip pieces soften to a tender bite. Remove the pot from the heat source before folding in the grated parmesan and pecorino romano cheeses. Pecorino adds a sharp, salty punch that balances the natural sweetness of the tomatoes. Dietary modifications remain straightforward for this dish. Substitute nutritional yeast or a vegan hard cheese alternative in equal measure if dairy must be excluded from the plate.
