Olive oil1 onion or leek, diced 2-3 turnips or radishes or one small butternut squash, in small cubes   1 c Arborio (risotto) rice 3-4 c veggie or chicken broth ½-1 c chopped fresh parsley Parmesan cheese, as desired

Sauté the onion and turnips/radishes/squash for ten minutes or so in olive oil.  Add risotto and stir. Slowly add heated broth one ladle at a time , stirring constantly, until absorbed and rice cooks.  When nearly done, add the fresh parsley and season with salt and pepper. Voila! Another way to use those turnips!

adapted from recipe submitted by member Julie Moore, as told to her by a lovely Italian man she sat next to on a plane to Germany!