Spiralized Turnip Mushroom and Tomato Risotto

20 minutes Prep Time
20 minutes Cook Time
6 Servings

Spiralized turnips are riced in a food processor and used in place of processed cooking rice, for more nutrients and a clean-eating friendly alternative to a classic, heavy Italian meal.

Ingredients

  • 3 large turnips, peeled and spiralized using Blade C
  • 1 tablespoon extra virgin olive oil
  • 1 medium white onion, diced
  • 16 ounces baby portobello mushrooms, sliced
  • 2 garlic cloves, minced
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste

  • 2 (15 ounce) cans Tuttorosso® Crushed Tomatoes with basil 15 oz

  • 1/4 cup Parmesan cheese
  • 1/4 cup grated Pecorino Romano cheese
  • 1 tablespoon finely chopped flat-leaf parsley, to garnish

Instructions

Step one

Place the turnip noodles into a food processor and pulse until rice-like.

Step two

Place a large pot over medium heat and add in the olive oil. Once oil heats, add in the onion, mushrooms, garlic and red pepper flakes and cook for 5 minutes or until onions turn translucent and mushrooms begin to wilt.

Step three

Add in the turnip rice and season with oregano, salt and pepper. Stir to combine and add in the tomatoes.

Step four

Cook, uncovered, for 10 minutes, stirring frequently, or until turnip rice softens and cooks to your preference. Once cooked, fold in the cheese and stir until fully combined.

Step five

Transfer to a serving dish, garnish with parsley and serve immediately.

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