Make this recipe in the fall and enjoy the freshness of the flavors.
Makes 4 servings.
3 tablespoons unsalted butter
1 medium white onion, chopped
1 cup Arborio rice
3 cups low-sodium chicken broth
1 cup butternut squash, peeled and cut into cubes
1/2 cup turnips, scrubbed clean, tops and bottoms trimmed, and cut into cubes
1/2 cup Parmesan cheese
Salt to taste
Fresh rosemary sprig for garnish
1. Heat butter in a medium saucepan over medium-high heat. Add onion and cook, stirring frequently, for 3 minutes or until onion is translucent. Add rice and stir to coat grains. Raise the heat to high and add about 1/4 to 1/2 cup broth. Stir for about two minutes, or until it is almost evaporated. Scrape mixture into the slow cooker.
2. Add to the slow cooker the squash and turnips, then the remaining broth, and stir well. Cook on High for 2 to 3 hours or until rice is soft and liquid is absorbed. Stir in cheese, season with salt, and serve hot garnished with a sprig of rosemary.