Ingredients

• 300 g of Vialone nano rice
• 100 g turnip greens
• 12 yellow cherry tomatoes
• thyme
• marjoram
• Parmigiano Reggiano Dop
• butter
• dry white wine
• extra virgin olive oil
• salt
• pepper

For the recipe of risotto with herbs with cream of turnip tops, Mondate le cime di rapa, cook them
in boiling salted water for 3-4 minutes, drain, squeeze well and blend with a little oil and 3-4 tablespoons of their cooking water, obtaining a smooth cream.
Sauté the tomatoes in a pan of hot oil for 1-2 minutes, then season with a little salt.
For the risotto: toast the dry rice in a saucepan for a couple of minutes, add a pinch of salt and blend with half a glass of white wine; let it evaporate, then cover
the rice with hot water and continue cooking for another 13-14 minutes, stirring occasionally, still wet, if necessary.
Chop a few sprigs of thyme and marjoram, to obtain 2-3 tablespoons of mince. Stir the risotto a little oil, a spoonful of butter and a generous spoon of grated Parmesan. Complete with chopped herbs, and a ground pepper. Serve with the cream of turnip tops and the yellow tomatoes.