Spiralized Turnip Mushroom and Tomato Risotto
Try this Spiralized Turnip Mushroom and Tomato Risotto recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 teaspoon dried oregano
- 2 garlic cloves minced
- 1/4 cup parmesan cheese
- 1/4 teaspoon red pepper flakes
- salt and black pepper to taste
- 1 tablespoon extra virgin olive oil
- 1 medium white onion diced
- 3 large turnips peeled and spiralized using blade c
- 16 ounces baby portobello mushrooms sliced
- 1 (28 ounce) can tuttorossoâ® crushed tomatoes with b
- 1/4 cup pecorino romano cheese
- 1 tablespoon finely chopped flat-leaf parsley to garnish
- Carbohydrate 9.29594447927664 g
- Cholesterol 5.46341544125169 mg
- Fat 3.90813392825806 g
- Fiber 2.34023389520461 g
- Protein 6.04017438245029 g
- Saturated Fat 1.52981407288711 g
- Serving Size 1 1 Serving (155g)
- Sodium 1291.69826696871 mg
- Sugar 6.95571058407203 g
- Trans Fat 0.225956594053526 g
- Calories 88 calories
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.
