1 medium onion peeled 3 medium carrots peeled 2 medium turnips peeled 3 tbsp olive oil 1 1/2 quarts meat, chicken or vegetable broth or 1 1/2 quarts water plus 2 Bouillon cubes and 1 tbsp unsalted butter ( I have used one vegetable stock cube) 100 g (1/2 cup) Arborio rice salt to taste freshly ground black pepper to taste 3 tbsp chopped fresh parsley freshly grated Parmesan cheese
Finely dice the onion, carrots and turnips.
Heat the olive oil in a large saucepan over a medium heat. Add the vegetables and saute' until well coated with oil for about 1 minute.
Add the broth ( or water, bouillon cubes and butter) and increase the heat to high. When the stock is boiling add the rice, reduce the heat to medium, and simmer, check if the rice is cooked after about 16 minutes.
Rice should be al dente, or firm to the bite, do not overcook.
When the rice is done season the soup with salt and pepper and stir in the parsley.
Serve immediately with Parmesan cheese at the table.