No rice here–you cook the vegetable like risotto, adding broth in increments until the vegetable is done. In order for the vegetable to cook evenly, try for a uniform size of dice or slice. Try this with potatoes, celeriac, daikon, carrots…

2 c hot broth
6 T extra-virgin olive oil
1 c diced (red) onion
3 1/2 c diced or sliced turnips
salt and pepper, to taste
2 T unsalted butter
1/2 c grated Parmesan cheese
freshly chopped parsley, for garnish

1. Put the broth into a medium saucepan over low heat and bring to a simmer. Keep at a low simmer for the duration.

2. Add oil to a large skillet over medium heat. Add onion and cook until softened and light brown, about 10 minutes, turning heat down if the edges are starting to burn. Add turnips and cook for two minutes. Add 1 ladle (around 1/4 – 1/3 cup) of hot broth and stir until evaporated.

3. Continue adding hot broth one ladle at a time, allowing each ladleful to almost evaporate before adding another one, until turnips are tender and fragrant, about 10 minutes, (or longer, depending on the size of your dice). If the turnips look as though they might not be done before you run out of broth, heat another cup of broth or water.

4. Once turnips are tender and fragrant, season with salt and pepper (if you’re using store-bought broth, check the salt content first). Add butter and grated cheese and stir until rich and creamy. Remove from heat and stir in chopped parsley.