Dinner Tonight: Turnip Risotto Recipe

Ingredients

• 6 tablespoons extra-virgin olive oil
• 1 red onion, cut into 1/8-inch dice
• 1 1/2 pounds turnips, cut into 1/8-inch dice
• 2 cups hot chicken stock
• 2 tablespoons unsalted butter
• 1/2 cup Parmigiano-Reggiano, freshly grated
• 1/2 cup parsley, finely chopped
• Salt and pepper

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