Turnip greens Risotto with Delicius Anchovy sauce, sun-dried tomato pesto and almond sauce

Ingredients for 2 people
Preparation time: 50 minutes
Difficulty: Medium


  • Delicius Anchovies in olive oil, 20 g;
  • Anchovies preserving olive oil, 20 g;
  • Boiled potatoes;
  • Sun dried tomatoes, 40 g;
  • Peeled almonds, 40 g;
  • Turnip greens (boiled), 200 g;
  • Carnaroli rice, 160 g;
  • Pecorino Romano cheese, 30 g;
  • Butter, 30 g;
  • Blond onion, ½;
  • Salt;
  • Black pepper;
  • Extra virgin olive oil;
  • Vegetable broth, 400 ml;
  • White wine, ½ glass.


  • Sauté the chopped onion in a saucepan with a base of extra virgin olive oil. Add the rice and toast it for 2-3 minutes over high heat.
  • Add salt, mix well, pour in the white wine and let the wine evaporate.
  • Add vegetable broth and cook over medium heat, keeping the rice well covered with boiling broth.
  • In the meantime, blend the outer leaves of the turnip greens with extra virgin olive oil, salt and, if necessary, a drop of water or broth: you should obtain a very smooth sauce, but not too liquid. You can also pass the sauce through a sifter to remove any fibrous part that remains.
  • Blend the almonds with a little oil, water, salt and pepper.
  • Blend the sun-dried tomatoes with their preserving oil, salt and pepper.
  • Blend the anchovies with their preserving olive oil and a few cubes of boiled potato to thicken the sauce.
  • Put the three sauces in separate bottles, then set aside the turnip purée.
  • When the rice has cooked add in the turnip purée, butter, pecorino romano cheese, a dash of white wine vinegar and freshly ground pepper.
  • Let the rice settle for 1 minute to allow the flavors to blend together.
  • Serve on a plate and garnish the risotto with many small dots of the previously prepared sauces.
  • Decorate the center of the plate with a rolled anchovy fillet.