Turnip Risotto with Crispy Pancetta and Chives
Traditional risottos take a long time and a lot of attention to make, plus they're heavy on the carbs. This version turns turnips -- yes, turnips -- into a rice substitute that taste shockingly similar! Just like white rice, the turnip fluffs up and absorbs the liquid when you cook it.
- 1 cup diced pancetta
- 2 garlic cloves, minced
- 2 tablespoons minced shallot
- 1/2 teaspoon red pepper flakes
- 2 large turnips, peeled, spiralized, then riced in food processor
- Salt and pepper
- 1 cup low-sodium vegetable broth
- 1/4 cup finely chopped fresh chives
- 1/2 cup grated Parmesan cheese
- Cook the pancetta in a large skillet over medium heat for 7 minutes or until browned, flipping. Transfer to a paper towel-lined plate to drain. Reserve 1 tablespoon of the rendered fat in the pan and discard the remainder.
- Add the garlic, shallot, and red pepper flakes to the skillet with the pancetta fat and cook for 30 seconds or until fragrant. Add the turnip rice, season with salt and black pepper, and cook for 2 minutes or until the rice is beginning to soften. Add the broth and cook for 5 minutes more or until the rice is al dente.
- Fold in the half the pancetta, half the chives, and the cheese. Remove the skillet from the heat and stir continuously to melt the cheese completely.
- Divide the risotto among four bowls and top with the remaining pancetta and chives.
- Reprinted from Inspiralize Everything. Copyright © 2016 by Alissandra Maffucci. Photographs by Evan Sung. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.
Per serving: 186 kcal cal., 12 g fat) (755 mg sodium, 2 g fiber, 5 g sugar, 9 g pro.. Percent Daily Values are based on a 2,000 calorie diet