Step 1: 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.
Step 2: 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.
Step 3: 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.