Risotto with Turnips and Bacon
Creamy, comforting, and bursting with flavor, this Risotto with Turnips and Bacon is an elegant twist on a classic Italian dish. The nutty richness of Arborio rice is perfectly complemented by tender, golden-brown turnips and the smoky, crispy bite of bacon. Enhanced with aromatic garlic, onion, and a splash of dry white wine, this dish is finished with a generous stir of Parmesan cheese and fresh thyme for a satisfying, velvety finish. Perfect as a cozy main course or an impressive side dish, this risotto is a must-try for food lovers looking to elevate their weeknight meals with a unique combination of sweet and savory ingredients. Your guests will relish every creamy, bacon-studded spoonful!
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 medium-sized Turnips
- 6 slices Bacon
- 4 cups Chicken or vegetable stock
- 0.5 cups Dry white wine
- 1 small (finely chopped) Yellow onion
- 2 cloves (minced) Garlic
- 3 tablespoons Butter
- 1 tablespoon Olive oil
- 0.5 cups (grated) Parmesan cheese
- 1 teaspoon (chopped, or substitute with dried thyme) Fresh thyme
- to taste Salt
- to taste Black pepper
Instructions
Peel the turnips and dice them into small cubes. Set them aside.
Heat the chicken or vegetable stock in a saucepan over medium-low heat. Keep it warm, but not boiling, as it will be added gradually to the risotto.
In a large skillet or heavy-bottomed pan, cook the bacon slices over medium heat until crispy. Transfer the cooked bacon to a plate lined with paper towels to drain. Chop the bacon into small pieces once cooled. Reserve 1 tablespoon of the bacon grease in the pan.
Add the olive oil to the reserved bacon grease in the pan, and heat over medium heat. Add the diced turnips and cook for 5-7 minutes, stirring occasionally, until they are golden brown and slightly tender. Remove the turnips from the pan and set aside.
In the same pan, melt 2 tablespoons of the butter. Add the chopped onion and cook for 2-3 minutes, until it becomes translucent. Stir in the minced garlic and cook for another minute.
Add the Arborio rice to the pan and stir well to coat the grains with the butter and onion mixture. Toast the rice for 2-3 minutes, stirring frequently, until it becomes slightly translucent at the edges.
Pour in the white wine and cook, stirring continuously, until the wine is mostly absorbed by the rice.
Begin adding the warm stock one ladleful at a time, stirring regularly. Wait until the liquid is nearly absorbed before adding the next ladleful of stock. Continue this process for about 20 minutes, or until the rice is creamy and cooked al dente.
When the rice is nearly done, stir in the cooked turnips, half of the chopped bacon, and the fresh thyme. Season with salt and black pepper to taste.
Remove the pan from heat and stir in the grated Parmesan cheese and the remaining tablespoon of butter. Mix well until the risotto is creamy and the cheese is fully melted.
Serve the risotto immediately, garnished with the remaining chopped bacon and additional grated Parmesan if desired. Enjoy!
Nutrition Facts
Calories |
1519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.0 g | 106% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 7336 mg | 319% | |
| Total Carbohydrate | 121.2 g | 44% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 16.4 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 653 mg | 50% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1290 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
