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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Note: I treated these like apples; I cut them into quarters, used a paring knife to peel them, and then diced them; At the market, 3 large turnips= one pound; Just weigh them at the grocery store to get the right amount. | 2. In a large saucepan, melt the butter with the olive oil over high heat. | 3. When the foam subsides, sauté the turnips, tossing frequently, for about 5 to 7 minutes, or until golden brown. | 4. Add the broth, bring to a boil, reduce heat to moderate, and cook, covered for 10 minutes. | 5. After that, stir in the rice and cook the mixture, covered, until the rice is al dente, about 15 minutes. | 6. Add salt and pepper to taste. | 7. Just before serving, stir in the parsley and the Parmesan cheese. | 8. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	3	tablespoons	unsalted	256.5	11.7855	8.0145	21.6
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
turnip	1		peeled cut	17.08	3.9223	0.5489999999999999	0.061
chicken broth	6	cups		468.72	11.34	66.8304	15.7248
grain rice	1	cup	unconverted	-	-	-	-
salt pepper				-	-	-	-
italian parsley	2	tablespoons	minced	-	-	-	-
parmesan cheese	3/4	cup	grated pre-grated	222.0	24.0	24.0	3.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.