Turnip Risotto

4 slices thick-cut bacon
1 small onion, finely chopped
3 bags 12-oz. Cut & Peeled Turnips
6-1/4 cups light stock
2 cups arborio rice
Parmesan cheese


In a heavy saucepan, cook the bacon until crisp. Set the bacon aside and drain all but one tablespoon of the drippings.

Add onion to the hot drippings and saute several minutes. Add the turnips and toss to coat with the fat.

Reduce the heat, add rice and toss a bit. Add a ladelful of stock and stir until the stock is absorbed. Repeat this process until most of the stock has been added and the rice is tender.

Serve sprinkled with Parmesan and crumbled bacon.