Risotto Turnip Stew

I discovered a new radio show on NPR today: The Splendid Table. As I swept and mopped, I listened with interest, but not terrific attention. Many wonderful cooking ideas and recipes blended in my brain so that when I came home to cook up a pork loin, I almost unconsciously started to make a soup that was an amalgam of all the ideas and flavours I'd been dreaming of all week-end. I remembered various recipes calling for wine and not wanting to tempt myself with a whole bottle leftover after cooking, so I came up with the idea to use my abundant stash of kombucha with a splash of cider vinegar instead. Here's what ended up being made. I'd recommend adding the garlic, but didn't actually use it this time around.

2 T. Olive oil
2 medium onions, finely chopped
1 t. salt
2-3 cloves garlic, finely minced or pressed
1 turnip, chopped
1 parsnip, chopped
1/2 c. white wine,or 1/3 c. kombucha plus 2 T. apple cider vinegar
4 c chicken stock (I used homemade, but just because I had some leftover from last week's crockpot
      chicken)
1/2 c. arborio rice
2 -3 c. roasted pork or chicken
2 T. Rosemary
fresh pepper
1/2 c. shredded parmesan

1) Heat olive oil on low until it begins to release fragrance. Add finely chopped onions and salt and stir to coat. As the onion sweats and carmelizes, chop turnip and parsnips, leaving skins on. Set aside
2) Once the onion is translucent and wilted, add garlic until it begins to get sticky, about 2 minutes.
3) Whir the arborio rice in a food processor or spice grinder until it's about 1/3 of its size. Add to the pot.
4) Once everything seems hot and fragrant, add wine or kombucha/vinegar, chicken stock, turnips, parsnips and pork. Cover and bring to a bubble and then simmer 20 minutes.
5) Ladle into bowls and rub 1 t. rosemary between your fingers/palms to crack pines open and distribute. Add generous shreds of pepper. Shred about 2 t. parmesan on top. Add add'l salt at the table.