The turnips and the arborio rice make this risotto creamy without adding a lot of fat. All risotto should be eaten immediately. For that reason solar cooked risotto is best for lunch. Make sure it’s a perfectly clear day. Even a small cloud means a longer cooking time and the texture of the risotto will suffer.
2 medium turnips, peeled and cubed (about 2 1/2 cups)
2 tablespoons butter
1 small onion, finely chopped
2 fresh sage leaves
1 cup arborio rice
1/2 cup dry white wine
Broth, chicken, beef, or vegetable
1/2 cup freshly grated Parmesan cheese
Salt and pepper to taste
Set Sun Oven out to preheat.
Put the turnips in a medium pot. Add enough water to just barely cover. Put a lid on the pot and cook the turnips in the Sun Oven until soft, 45 minutes to 1 hour.
Remove the pot from the Sun Oven. Leave the Sun Oven out. Drain the turnips, reserving cooking water. Mash turnips with a potato masher. Set aside.
Add enough broth to the cooking water to measure 3 cups. Bring broth mixture to a boil in a small sauce pan, reduce heat, keep the broth very hot.
Heat the butter in a large pot over medium high heat. Add the onion and sauté until softened. Add the sage leaves and then the rice, stirring constantly until the grains are coated with butter, about 2 minutes. Add the wine, stir constantly until evaporated. Add the hot broth, stir well, cover and transfer to the preheated Sun Oven. Cook until the broth has been absorbed, it will still be slightly soupy. Remove pot from the Sun Oven. Find and discard the sage leaves. Stir in the Parmesan cheese. Season to taste with salt and pepper. Serve immediately.
Makes 4 to 6 servings.