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Risotto with salsify
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 490
  • Fat about 14g
  • Carbohydrates about 64g
  • Protein about 17g
This is needed
This is needed for 4 people
  • 1 onions
  • 1 garlic clove
  • 1 organic lemon
  • 0.5 bunch peppermint
  • 500 g salsify
  • 1 tbsp olive oil
  • 300 g risotto rice (e.g. Carnaroli)
  • 8 dl vegetable bouillon, hot
  • 1 dl white wine
To serve
  • 80 g Parmesan
  • 1 sprig peppermint
  • 125 g ricotta
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
Finely chop the onion and garlic, finely chop the mint. Grate the zest from the lemon and squeeze out 1 tbsp of juice.
Peel the salsify and cut diagonally into thin slices.
Heat the oil in a pan. Sauté the onions, garlic and salsify for approx. 10 mins. Add the rice and sauté until translucent, stirring constantly.
Pour in the wine and reduce completely. Add the mint and lemon juice. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 20 mins. until the rice is creamy and al dente.
To serve
Finely grate the parmesan, tear the mint.
Mix the ricotta and half of the cheese in with the risotto, season. Plate up the risotto, top with the remainder of the cheese, mint and reserved lemon zest.