Lime Salt

Recipe to try

Turnip & Onion Oven Risotto with Lime Salt

Serves: 4

Ingredients

• ¼ teaspoon Lime Salt
• 1 tablespoon Arbequina Extra Virgin Olive Oil
• 1 tablespoon lemon juice
• 2 cups peeled turnip, cut into ½-inch cubes
• 2 cups onion, cut into thin wedges
• 1 tablespoon neutral cooking oil
• 1 cup arborio rice
• 3 cups hot low-sodium vegetable broth
• ¼ cup grated Parmesan

Method

1. Mix the featured seasoning with the olive oil and lemon juice.
2. Heat the oven to 375°F.
3. Heat the neutral oil in a large skillet over medium heat. Add peeled turnip, cut into ½-inch cubes and onion, cut into thin wedges. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
4. Place the rice, cooked vegetables and hot broth in a covered oven-safe casserole. Bake for 30–35 minutes, until the rice is tender. Stir in the seasoning mixture and Parmesan, adding a little hot water if needed for a creamy texture.