Turnip Risotto

• 1-1/2 cup arborio rice
• 2 tbsp. butter
• 1 onion, diced
• 1/4 cup wine
• 1 zucchini, chopped
• 1/2 red pepper, julienned
• 1 turnip, chopped
• 1-1/2 tsp. veggie broth stuff
• 1/2 cup shredded Parmesan cheese
• Pepper, freshly ground to taste

1. Boil 4 to 5 cups water in a pot.
2. In a separate pan, saute onions in butter.
3. Add red peppers after 2-3 minutes.
4. Add zucchini after 2-3 minutes.
5. Add rice; mix and saute for 2 minutes.
6. Add wine and cook until evaporated, around 1-2 minutes.
7. Add 1 cup water to the saute.
8. Once it is nearly absorbed, add a second cup of water.
9. Repeat this water treatment for 20 minutes, or until rice is al dente.
10. Top with Parmesan and pepper.
11. Serve immediately.

arborio rice, butter, onion, wine, zucchini, red pepper, veggie broth stuff, parmesan cheese, pepper

Taken from www.foodgeeks.com/recipes/18574 (may not work)