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Italian-style turnip soup

This is a great quick and healthy soup for a weeknight supper. It is also ideal for vegetarians – simply omit the bacon and use vegetable stock. You also could add a mixture of root vegetables and replace the rice with macaroni or other pasta.

SERVES 4-6

knob of butter

1 tbsp olive oil, plus extra

to drizzle 3 rashers of streaky bacon,

chopped 1 medium onion, chopped

into 1cm dice 450g turnips, chopped into

1cm dice 150g risotto rice, such as

carnaroli, vialone nano or

arborio 800ml hot chicken or

vegetable stock (see

pages 258-9) 5-6 heaped tbsp freshly

grated parmesan handful of flat-leaf parsley,

leaves chopped

Heat the butter and oil in a large saucepan. As the butter begins to foam, add the bacon and fry for 3-4 minutes until golden brown. Stir in the onion, turnips and some salt and pepper and cook for another 6-8 minutes until the vegetables are soft and lightly golden. Tip in the rice and stir well, adding a little more oil if necessary. Toast the rice for a minute, then pour in the stock to cover. Give the mixture a stir, then partially cover the pan. Simmer gently for 15-20 minutes until the rice is tender. Taste and adjust the seasoning, and add a little boiling water as necessary to increase the broth.

Just before serving, stir in 2 tbsp of parmesan. Ladle the soup into warm bowls and sprinkle over the remaining parmesan and the chopped parsley. Serve immediately.