1
Bring a litre of water to the boil and dissolve the vegetable stock cubes in this.
2
Wash the turnip greens and remove the roots. Cut the larger leaves into smaller pieces if necessary. Cut the asparagus into 3 cm pieces. Finely dice the onion.
3
Sauté the onion in 2 tbsp. of olive oil for approx. 5 minutes. Stir in the rice and sauté slightly.
4
Add the wine and stir until it has been absorbed by the rice. Then do the same with the stock, slowly adding one spoonful after another while stirring continuously.
5
Add the asparagus after 10 minutes. These will cook along with the rice. Continue to stir until the rice is ready (when it’s a bit sticky but still firm). This will take approx. 20-25 minutes.
6
Add the parmesan cheese at the end and season with salt and pepper. Stir the turnip greens into the risotto.
7
TIP: This is a lovely vegetarian dish, but for a little extra bite you can add some fried prosciutto. Or an even larger helping of vegetables by adding green peas!
