PALAZZETTI MAGAZINE

Our risotto with turnip tops, lemon and honey is a light yet invigorating vegetarian first course prepared using wholesome, healthy ingredients: what could be more perfect at this time of the year?!
Risotto itself is a comfort food that pampers you and satisfies the hygge cravings typical of autumn and winter. That’s why we decided to take you to Puglia, transforming a classic dish like “orecchiette” with turnip tops into a simple yet sensational risotto. This aromatic dish has been enriched by a creamy lemon sauce that adds an unexpected, stimulating scent to the recipe.

Satisfying yet delicate, our risotto with turnip tops is a first course that is perfect for an everyday lunch or dinner but can also be served as part of a multiple-course dinner, perhaps before a main of grilled meat.

What are you waiting for?! Prepare it following our quick and easy recipe. Your will be delighted!

Risotto alle cime di rapa profumato al limone e miele

Risotto with turnip tops and lemon and honey sauce – a vegetarian recipe

INGREDIENTS (for 4)

  • 320 g Carnaroli rice
  • 250 kg turnip tops
  • 20 g maple honey
  • 1 large, untreated lemon
  • 1 shallot
  • 1 glass of Prosecco wine
  • 80 g butter
  • 80 g grated Grana Padano cheese
  • granular broth to taste
  • Salt and extra virgin olive oil, as needed
  • dried garlic and chilli, to taste
  • ground black pepper to taste

METHOD

  1. Cut the lemon in half, grate its peel and juice it. Put the grated peel and juice in a saucepan and boil to one-third of its volume. Remove from the stove and add the honey. Stir to dissolve. 
  2. Leave until lukewarm, then add 120 lm of olive oil and whisk by hand or – to speed things up – use a hand blender. Your will obtain a clear, smooth sauce.
  3. Now move onto the turnip tops. Clean the leaves and remove the toughest parts, wash them and scald them in salted water for a few minutes. Drain and remove excess water; don’t throw the water away, it will be perfect to make the broth! 
  4. Fry the turnip tops for a few minutes in a pan drizzled with oil to which you have added the garlic and dried chilli. Blend the turnip tops with a few tablespoons of the cooking water until you obtain a sauce.
  5. Now we will start preparing the risotto with turnip tops:_fry the chopped shallot lightly, toast the rice and add some Prosecco wine then wait for it to evaporate. Cook the risotto by adding the broth a little at a time. A few minutes before it is fully cooked, add the turnip top sauce.
  6. Take it off the hob and whisk in the butter, the grated Grana Padano cheese and the pepper.
  7. Add the lemon and honey sauce and serve your risotto with turnip tops. Enjoy!
Risotto alle cime di rapa vegetariano
Ricetta del risotto con le cime di rapa con salsa al limone e miele
Ricetta vegetariana del risotto con le cime di rapa con salsa al limone e miele
Ricetta del risotto alle cime di rapa con salsa al limone e miele

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About us

Kristel è food blogger per The Eat Culture e, su di lei, nemmeno una nuvola. Cogitatrice impegnata, alla costante ricerca di ispirazioni, dentro e fuori dalla cucina. Grazie al cielo tutto scorre: panta rei. E alla fine, come in uno splendido giardino bahai, verrà estasiata da un’illuminazione.