1 lb turnips
2 tbsp butter
6 cups chicken or vegetable stock
1 tbsp olive oil
1/2 cup arborio rice
freshly milled black pepper
3/4 cup grated parmesan cheese
Peel the turnips and cut into 1/2″ cubes. Put the olive oil and butter in a large saucepan and heat until just starting to froth. Add the chopped turnips and sauté until light brown. Pour in the vegetable or chicken broth, bring to the boil, cover, and reduce the heat allowing the stock to simmer for 10 minutes. Add the rice and stir well. Recover and continue simmering for 15 minutes. Add salt and pepper to taste.
Add in parsley and 1/4 cup parmesan. Spoon into bowls. Extra parmesan can be served separately.