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Salsify Risotto

Keyword Risotto, Salsify, Salsify Risotto, Winter asparagus, Winter vegetables
Cook Time 35 minutes
Servings 4 people

Zutaten

SALSIFY RISOTTO
  • 500 g salsify
  • 300 g risotto Arborio or Carnaroli
  • 1 onion finely diced
  • 1 organic lemon
  • 200 ml dry white wine
  • 600 ml hot vegetable stock
  • 50 g freshly grated Parmesan
  • 2 tbsp butter
  • Parmesan shavings
  • 1/2 bunch parsley finely chopped
  • 3 tbsp roasted pine nuts
  • 4 tbsp corn oil
  • 2 tbsp olive oil
  • Salt and white pepper

Zubereitung

  • Wash lemon. Peel off some lemon peel. Squeeze out the lemon and put the juice in a bowl of cold water. Peel salsify under cold water with peeler, while wearing silicone gloves. The peeled salsifycut into 3 to 4 cm long pieces. Give the pieces immediately in the bowl with the lemon water.
  • The finely diced onion and 2/3 of the drained salsify sauté in rapeseed oil over medium heat, add the rice and sauté, deglaze with the white wine. Reduce the white wine with constant stirring, add the lemon zest. Stir in hot broth in several steps. After about 18 to 20 minutes total cooking time the rice should be soft, but still al dente. Remove the pot from the stove, stir in the parmesan and butter and season with salt and white pepper.
  • For the garnish: Fry the remaining salsify pieces nicely brown in olive oil, season with salt and pepper. Serve the risotto on preheated dishes with the salsify pieces, the roasted pine nuts, Parmesan chips and parsley.