Turnip Risotto

• 2 large shallots, peeled and chopped
• 4 cloves garlic, peeled and minced
• 1/2 pound baby turnips, peeled and chopped. greens removed and separately chopped
• 1 cup arborio rice
• 1/3 cup white wine
• 2.5 cups vegetable or chicken stock
• 3 tablespoons grated parmesan
• 1 egg yolk
• 1 tablespoon butter
• 1 tablespoon minced rosemary
• 2 tablespoons white miso
• 1 pinch red pepper flakes
• 1/4 cup toasted walnuts, roughly chopped
• 1 tablespoon olive oil
• 1 - 2 teaspoons kosher salt

1. In a medium saucepan, boil salted water. Blanch the turnip greens for 1 minute. Drain and set aside.
2. In a large saucepan over medium heat, heat the olive oil. Add shallots and cook for 4 minutes. Add the garlic and red pepper flakes cook for another minute.
3. Add the arborio rice and stir. Allow it to toast for 2 minutes. Add the wine and let it reduce by half.
4. Add the chopped turnip and broth to the rice, stir and simmer for 15 - 20 minutes. Stir the mixture frequently. With about 5 minutes left - add the turnip greens to the rice.
5. When the rice is cooked to al dente and the turnip is tender, stir in the Parmesan, miso, egg yolk, and rosemary. Season with salt and plenty of freshly ground black pepper.
6. Serve immediately with toasted walnuts on top and extra Parmesan if desired.

shallots, garlic, baby turnips, arborio rice, white wine, vegetable, parmesan, egg yolk, butter, rosemary, white miso, red pepper, walnuts, olive oil, kosher salt

Taken from food52.com/recipes/17632-turnip-risotto (may not work)