Summer Turnip and Pea Risotto

1 onion finely chopped
1 clove garlic or 1 whole stem of green garlic finely chopped
½ a large turnip, 2 medium or 4 salad turnips peeled and cubed (1 to 2cm cubes)
2 handfuls of frozen peas or fresh sugar snap peas halved
200g risotto rice
500ml veg stock
A good pour of white wine
A good grating of cheese (parmesan or cheddar) or a couple of handfuls of yeast flakes if vegan

Fry the onion, garlic and cubed turnip in a large casserole pan until onion translucent and turnip softens. Add the rice and stir, add the wine and keep stirring until wine reduces. Add the stock and simmer, stirring occasionally until rice is ready. Be careful not to let it stick to pan and add more water if needed. Towards the end add the peas and once ready stir in the cheese or yeast flakes. Season with salt and pepper but taste first as stock can be quite salty. Serve immediately.

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