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RUTABAGA RISOTTO

 4 MEDIUM-SIZED RUTABAGAS
 1 MEDIUM BROWN ONION
 4 cups CHICKEN STOCK
 1 cup FRESHLY-GRATED PARMESAN CHEESE
 FRESH CHIVES
1

BRING CHICKEN STOCK TO A SIMMER ON TOP OF THE STOVE.

PEEL RUTABAGAS AND CUT INTO 1/2 INCH CUBES.

PEEL AND DICE ONION. SWEAT IN A LARGE COVERED SAUCEPAN WITH 2 TBSPS OF BUTTER AND A SPLASH OF VEGETABLE OIL.

ADD DICED RUTABAGAS AND ADD TO THE SAUCEPAN. COOK, UNCOVERED ON A MEDIUM FLAME FOR A FEW MINUTES OR UNTIL THE RUTABAGAS ARE SLIGHTLY BROWNED.

START ADDING CHICKEN STOCK 1/2 CUP AT A TIME, STIRRING OCCASIONALLY TO KEEP FROM STICKING.

RUTABAGAS ARE DONE WHEN EASILY PIERCED WITH A SHARP FORK. ABOUT 6-8 MINUTES.

STIR IN 2 TBSPS OF BUTTER AND THE CHEESE.

SCATTER WITH CHOPPED CHIVES AND SERVE.