Daikon "Risotto" with Spinach, Feta, and Pine Nuts

I have so many ideas to share about how to eat more vegetables! Recently I have been replacing different parts of our meals with vegetables. Last week and this week I made vegetable "risotto". Last week I made turnip rice for a red wine risotto and this week I am sharing a recipe for daikon rice. Daikon is a little like radishes in taste and like a rolling pin in size. It is quite crunchy when raw and cooks up quickly. This risotto made an excellent weeknight meal.

Tomato, Basil, and Red Wine "Risotto" with Aubergine

I am learning how to make vegetable "risotto". It is so simple and I feel myself getting healthier while eating it.

Real risotto requires minimal preparation time but quite a patient, long cooking time. Veggie risotto takes more preparation time but a fraction of the cooking time. Overall, I'm really happy with the "risotto" that I made out of turnip, which is pictured here.

First I used my spiralizer to make turnip noodles. (Here's my first spiralizer post and you can see which one I own by looking at the pictures and the links.) Then I took the turnip noodles and pulsed them in the food processor for about five seconds in total. I did this in batches, until all the turnip was turned into bits the size and shape of rice.