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Spiralized Turnip Mushroom and Tomato Risotto

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 medium white onion diced
  • 2 garlic cloves minced
  • 1/4 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
  • 1/4 cup Parmesan cheese
  • 1/4 cup Pecorino Romano cheese
  • 1 tablespoon finely chopped flat-leaf parsley to garnish

Instructions

  • Place the turnip noodles into a food processor and pulse until rice-like.
  • 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.
  • Add in the turnip rice and season with oregano, salt and pepper. Stir to combine and add in the tomatoes.
  • 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.
  • Transfer to a serving dish, garnish with parsley and serve immediately.