Recipe – Turnip and bacon risotto

So it turns out that a new laptop does not an un-lazy lady make – I can find a million and other reasons not to blog, or sew, or generally do anything except be tired and exhausted! But on to the real matter at hand here – a ridiculous excess of  turnips!

If any of you, like us, get vegetable boxes, you might find, like us, that you’re often frantically searching for something, anything to do with the ridiculous number of some veg or other that happens to be in season. In this instance, the vegetable in question is turnip…aren’t turnips only used in pasties…?  So a brief amount of searching on my phone later and I was inspired to come up with recipe one of two (Mr B’s been tasked with finding something for tomorrow night’s dinner that is equally as turnip excess busting)…

Turnip and bacon risotto

Serves 4

8 rashers streaky bacon
1 white onion, finely diced
1/2 red pepper, finely diced
2 small turnips, peeled and finely diced
1 pint chicken stock
2 handfuls arborio rice
1 small handful cheese (a mixture of blue cheese and parmesan is best I think)
2 handfuls spinach

  1. Fry the bacon in a deep frying pan until nicely crispy, remove and chop into bite sized pieces.
  2. Using the oil from the bacon (add a little more olive oil if needed), heat and add the onion and pepper.
  3. Fry for 2-3 minutes until softened.
  4. Add the turnip and fry for 3-5 minutes until it starts to soften.
  5. Add the rice to the pan and stir till all the grains are nicely coated.

    After the first ladle of stock

    After the first ladle of stock

  6. Add the stock a couple of ladles at a time and keep stirring regularly. Doing it this way (in a frying pan) you can add more liquid each time and you don’t have to stir it quite so often (thank you Mr Slater!).
  7. Keep doing this until the rice is cooked but till has a good bite to it. If you run out of stock before this happens then use white wine or just plain water is fine.

    Stirring through the spinach, bacon and cheese

    Stirring through the spinach, bacon and cheese

  8. Stir through the spinach, chopped bacon and cheese and season generously with pepper (it can take a lot of pepper!). You’re unlikely to need much salt – depending on the saltiness of the bacon you use.
  9. Serve with a grating of parmesan on top and a grind of black pepper.
Turnip and bacon risotto

Turnip and bacon risotto

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6 thoughts on “Recipe – Turnip and bacon risotto

  1. Nice recipe! Im trying to find a use for the phenomenal amount of spring greens and kale that arrived in my box this week.

  2. Pingback: Creamy Chicken & Bacon Pasties « Kerrys Recipes

  3. Thank you for the recipe! I recently started blogging about getting a veggie box every week. Kale has quickly become a favorite of mine thanks to the recipes I’ve found on the internet. Check out my blog!
    veggiesfromthefarm.wordpress.com

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