Spiralized Turnip Mushroom and Tomato Risotto

prep time

20 minutes

cook time

20 minutes

servings

6
Spiralized turnips are riced in a food processor and used in place of processed cooking rice, for more nutrients and a clean-eating friendly alternative to a classic, heavy Italian meal.

ingredients

3 large turnips, peeled and spiralized using Blade C
1 tablespoon extra virgin olive oil
1 medium white onion, diced
16 ounces baby portobello mushrooms, sliced
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
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 grated 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.

nutrition

  • Calories:
    390
    |
  • Fats:
    6.0
    g
    |
  • Trans Fats:
    0
    g
    |
  • Cholesterol:
    5
    mg
    |
  • Sodium:
    980
    mg
    |
  • Carbohydrate:
    48
    g
    |
  • Fiber:
    18
    g
    |
  • Protein:
    35
    g
    |
  • Vitamin A:
    10
    %
    |
  • Vitamin C:
    45
    %
    |
  • Calcium:
    20
    %
    |
  • Iron:
    30
    %

  • TUT_TurnipMushTomRisotto

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1 review

Reviews

  1. By: Shirley L.
    Date: 03/25/2015
    5.0000000000
    This sounds awesome! Making this Saturday  night!

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