Risotto with Turnip Greens

Name: Risotto with Turnip Greens
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Broccoli rabe 2.2 lbs; Carnaroli rice 1.8 cups; White onions 1.5 oz; Celery 1.4 oz; Carrots 1.5 oz; Extra virgin olive oil 2 tbsp; Butter 1 ½ tbsp; Fine salt to taste; Black pepper to taste; Parmigiano Reggiano PDO cheese (to grate) 1 oz; Water 4 ¼ cups; Carrots 1; White onions ½; Celery 1 rib

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484

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 484
Carbohydrates g 81.4
of which sugars g 4.7
Protein g 12
Fats g 12.3
of which saturated fat g 4.78
Fiber g 4.3
Cholesterol mg 19
Sodium mg 619

Difficulty: Very easy
Prep time: 20 min
Cook time: 30 min
Serving: 4
Cost: Low
Note plus 1 hour cooking time for the vegetable broth

PRESENTATION

In the beautiful region of Puglia, down in southern Italy, the flavors of risotto with turnip greens really really shine. It's one of those comforting staples that shows the region's love for tender cima di rapa, or turnip greens. These fresh greens pop up in everything from orecchiette pasta to simple sides. Really good stuff. For this turnip greens risotto, the greens are blanched to keep their vivid color and slight crunch. And the sauce? Half of them get blended into the rice, creating this creamy texture that's just, I mean, special.

The technique of finishing with butter and Parmigiano Reggiano, known locally as "mantecare," makes sure everything comes together in a moist, satisfying way. Some folks add anchovies and a garlicky sauce for a bold twist. Pretty much. But the classic version? It focuses on pure, earthy greens and the smooth richness that comes from quality cheese and a touch of patience.

In Puglia, turnip greens recipes are all about embracing local and seasonal produce. These greens aren't just tasty; they help define the region's culinary vibe. So here's the thing. Compared to other Italian rice dishes, this seasonal greens risotto is lighter, letting the veggies steal the spotlight, so every bite feels both hearty and fresh. While you can swap in other greens, the sharp, almost tangy flavor of cima di rapa pairs perfectly with the starchy rice and rich cheese.

This dish belongs in a family kitchen, with everyone gathered around, enjoying big portions of golden, creamy risotto straight from the pot. It's a true taste of Puglia—simple, rustic, and packed with flavor. Seriously good. Making it an easy risotto recipe that feels special. Whether sticking with tradition or trying the garlic and anchovy twist, this dish is all about making the most of a few great ingredients. Less is more, especially when it comes to creating something delicious and comforting. No question.

INGREDIENTS

484

Calories per serving

Broccoli rabe 2.2 lbs (1 kg)

Carnaroli rice 1.8 cups (350 g)

White onions 1.5 oz (40 g)

Celery 1.4 oz (40 g)

Carrots 1.5 oz (40 g)

Extra virgin olive oil 2 tbsp (30 g)

Butter 1 ½ tbsp (20 g)

Fine salt to taste

Black pepper to taste

Parmigiano Reggiano PDO cheese 1 oz (30 g) - (to grate)

for the vegetable broth: Water 4 ¼ cups (1 l); Carrots 1; White onions ½; Celery 1 rib

Preparation

How to prepare Risotto with Turnip Greens

To prepare the risotto with turnip greens, start by making the vegetable broth needed for cooking the risotto: wash a carrot and a celery stalk and cut them into large pieces, peel half an onion, place the vegetables in a pot filled with water 1, bring to a boil, then salt. Cover with a lid and cook for about an hour and a half. Clean the turnip greens: remove the wilted leaves, the hard and fibrous outer stems, and keep the smaller, tender inner ones, setting aside the leaves and tender stems (2-3).

Take the florets and detach them one by one from the stalk 4. Once the broth is ready, you can begin preparing the risotto: peel the carrot, peel the onion, and remove the outer fibrous membrane of the celery with a vegetable peeler, chop all the vegetables 5, heat the olive oil in a high-sided pan, add the chopped vegetables 6 and sauté for at least 5 minutes,

adding some broth to prevent the soffritto from browning too much 7. Then add the rice 8 and toast it, stirring with a spoon, then deglaze with the white wine 9

and add a ladle of vegetable broth 10, continue cooking by adding the broth one ladle at a time. In a large pot, bring water to a boil, add both the leaves 11 and the florets 12, and blanch them for 2-3 minutes,

drain the turnip greens and transfer them to a bowl with ice to cool them and retain the color 13. Divide the greens into two bowls: blend with an immersion blender those in one bowl 14 and leave the others whole 15.

Towards the end of the risotto's cooking, add the blended turnip greens 16 and the whole ones 17 and salt. When the rice is ready, turn off the heat and stir in the butter 18

the grated Parmesan 19, mix to bind the ingredients well 20, and serve the risotto with turnip greens hot 21.

Storage

It is preferable to consume the risotto with turnip greens immediately; if there are leftovers, store them in an airtight container in the refrigerator for a couple of days. You can freeze the turnip greens: clean them and blanch for 5 minutes, then drain well and cool them, then freeze.