Radish and Turnip Greens Risotto with Confit Tomatoes

"Super greens overload for an Italian classic"
-- @isabella.akshay
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  • Recipe Card
Prep time 5mins
Cook time 20mins
Serves or Makes: 2

Recipe Card

For the Confit Tomatoes


  • 1 tablespoon olive oil
  • 9 ounces yellow cherry tomatoes
  • Kosher salt, to taste

For the Risotto


  • 8 cups vegetable stock
  • 1 tablespoon olive oil
  • 1/2 onion, finely minced
  • 3/4 cup Carnaroli rice
  • 1 large bunch turnip greens, roughly chopped
  • 1 cup radish greens, roughly chopped
  • 1/2 cup parsley, roughly chopped
  • 1 tablespoon plant based butter
  • olive oil, to garnish


  • Step 1

    Preheat the oven to 300°F. Place tomatoes on a baking tray with oil and salt. Bake until most of the juice has evaporated, about 1 hour.

  • Step 2

    While the tomatoes are cooking, bring the vegetable stock to a simmer in a large pot.

  • Step 3

    In a large, deep skillet on medium heat add the oil and then add the onion and sauté for 1 minute. Next, add the rice and stir to coat thoroughly in the onions and oil. Toast the rice for 1 minute.

  • Step 4

    Add the turnip greens, radish greens and parsley and season with salt and pepper and add enough stock to barely cover the rice. Stir continuously. As soon as the stock is absorbed, add one more ladle while continuing to stir. All of the stock may not be needed. Keep adding the liquid until the rice is cooked through and has a creamy consistency, 20 minutes in total.

  • Step 5

    Turn off the heat and transfer to plates, garnishing with the confit tomatoes, a drizzle of olive oil or a little butter. Serve immediately.

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