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.
