Spiralized Turnip Mushroom and Tomato Risotto

Spiralized Turnip Mushroom and Tomato Risotto

This weekend, Lu and I have been celebrating our 3 year anniversary which is on Monday. I can’t believe we’ve only been dating for 3 years!

I guess when you know, you know, ya know?

I actually wrote the story about how we met in this blog post last year.

Spiralized Turnip Mushroom and Tomato Risotto

Friday I took Lu out to dinner and then last night we went into NYC and saw Sleep No More. For those of you who haven’t heard of it yet, it’s an interactive show that takes place in a “hotel.” It’s a spin on the play Macbeth.

When you enter the “hotel,” you basically are walking around a four-story building that’s set up to look like the 1920s (I think that’s the era.) Everyone who’s “experiencing” is wearing these white masks and you aren’t supposed to talk.

The actors in the show aren’t wearing masks and they’re not talking either, they’re acting out their scenes and we basically follow them around the house until we all manage to find ourselves in a final scene.

Are you confused? I was too. It was definitely a cool, different experience, but it was a little tough because you don’t know which actors to follow and sometimes you’re bored, just walking aroundif you can’t find any of the actors.

Spiralized Turnip Mushroom and Tomato Risotto

It’s definitely something to try, though – everyone has a different experience. And, if you go with a date, don’t be afraid to leave that date and follow your own actors/story line.

Our favorite part? Dinner beforehand! Ha, of course – food always wins with me.

You have the option of dining at “the hotel’s” restaurant, called The Heath. You can eat there at any point (You don’t have to have tickets to the show). The food was really delicious, but the ambience was incredible – that smoky, speakeasy kind of place with a live band and people walking around in costume and in character.

Anyway, it was just one of those fun NYC nights where you had no idea that this kinda stuff existed in the city. New York never ceases to amaze me!

Spiralized Turnip Mushroom and Tomato Risotto

Happy Easter and Passover to those who celebrate! I definitely dropped the ball on Easter and Passover-themed recipes, so I’ll definitely be working on that for next year! Noted.

Today’s recipe is a spiralized “risotto” using spiralized turnips with mushrooms and tomatoes, making a rich, velvety risotto. There’s Pecorino Romano for that sharp taste and parmesan cheese for an irresistible taste without the heavy calorie and carbohydrate load!

This can be eaten as a main course or just as a starter. It’s versatile, flavorful and easy to make. If you haven’t seen my How to Make Spiralized Rice, check it out here.

Spiralized Turnip Mushroom and Tomato Risotto

This is one of my final recipes with Tuttorosso Tomatoes – tomorrow, I’m kicking off a Virtual Dinner Party with them, so stay tuned!

ALSO the cookbook is 40% off today on Amazon, so make sure you grab your copy if you haven’t already (now’s the time, it’s only $11.99!)

The Inspiralized Giveaway

Don’t forget about my post-birthday week giveaway! I’m giving away 3 prizes – 1 signed copy of the Inspiralized cookbook, 1 Inspiralized t-shirt and 1 Inspiralizer! There will be 3 different winners! To enter to win, use the widget below:

a Rafflecopter giveaway


Nutritional Information & Recipe


4.0 from 1 reviews
Spiralized Turnip Mushroom and Tomato Risotto
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 tablespoon extra virgin olive oil
  • 1 medium white onion, diced
  • 2 garlic cloves, minced
  • ¼ teaspoon red pepper flakes
  • 3 large turnips, peeled and spiralized using Blade C
  • 16 ounces baby portobello mushrooms, sliced
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1 (28 ounce) can Tuttorosso® Crushed Tomatoes with basil
  • ¼ cup Parmesan cheese
  • ¼ cup Pecorino Romano cheese
  • 1 tablespoon finely chopped flat-leaf parsley, to garnish
  1. Place the turnip noodles into a food processor and pulse until rice-like.
  2. 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.
  3. Add in the turnip rice and season with oregano, salt and pepper. Stir to combine and add in the tomatoes.
  4. 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.
  5. Transfer to a serving dish, garnish with parsley and serve immediately.


INSPIRALIZE SOMEONE:Share on FacebookPin on PinterestTweet about this on TwitterShare on LinkedInShare on Google+Email this to someone


  1. If I can’t find tomatoes with basil, how much would you recommend adding to plain canned tomatoes?

  2. This also happened on April 1. Where are the pictures. They are what always draw me in!

  3. Happy Easter!! I may need to try this one very soon, I have yet to spirilize a turnip. Hope I win a Inspirilizer :-)

  4. This looks delicious. I like this series of reinvented recipes. And I absolutely love my spiralizer :)

  5. I have never used a spiralizer before but have wanted one as I love to cook.

  6. I recently spiralized and riced parsnips, turnips, and rutabaga! Loved all 3. Anyone not crazy about zoodles needs to try one of these three in their place. They have mild flavors, and extra texture without the watery results the zucchini can give you. I’m thinking I could use riced rutabaga or parsnips in this recipe as well, right. Any recommended changes if I do?

  7. I love your post and recipes, it was a good day when I stummbled upon you. I bought my spiralizer and I have gone crazy with eating clean. I also have gotten friends involved. My husband still looks at me like I’m crazy, but he’s getting on board too. Thank you for the inspiration!

  8. Which blade you refer as blade C? My spiralizer blades have size numbers not letters.

  9. Which blade you refer as blade C ? My spiralizer blades have size numbers not letters.

  10. This looks delicious. Now.. to get my husband to like mushrooms! I definitely know that I would not be able to make it through an entire evening without words.. Sounds interesting though.

  11. We made this for dinner tonight and it was ouuuuut-standing!! We paired it with a piece of tilapia and the flavors were just awesome. Thank you for another great recipe.

  12. Alan Trider

    Spiralized Turnip Mushroom and Tomato Risotto | Inspiralized

  13. ulthera รอบดวงตา

    Spiralized Turnip Mushroom and Tomato Risotto | Inspiralized


  1. […] I was bummed when Ali posted this same recipe on Sunday. Damn it, it was Easter. Ali, take a day off! Ha!! Whatever, she created the recipes for […]

  2. lipozene testimonials

    Spiralized Turnip Mushroom and Tomato Risotto | Inspiralized

Leave a note

Rate this recipe: