Black risotto with crispy parsnip strips, purslane and pistachios
Lena from „Mein leckeres Leben“ whips up a very special dish for the perfect black-and-white look:
And this is how it's done.
Ingredients (for 4 servings)
- 300 g black rice
- 1/3 leek
- 2 garlic cloves
- 100 ml red wine (or white wine)
- 700 – 800 ml vegetable stock
- 1 tbsp butter
- 150 g Parmesan or mountain cheese
- 2 tbsp olive oil
- Salt, ground pepper
for the parsnip strips
- 2 parsnips
- 4 tbsp maple syrup
- 4 tbsp olive oil
- 1/2 organic lemon, grated
- Salt, ground pepper
to serve
- fresh winter purslane
- 50 g pastachios, freshly shelled and roughly chopped
Preparation
- Peel the parsnips and cut them into fine strips. Spread them on a baking tray covered with baking paper. Add the maple syrup, olive oil, salt and pepper and mix well with the parsnips. Bake in the oven at 180°C hot air for 20-25 minutes until crisp, stirring the parsnip strips a few times on the tray. Finally, mix in some finely and freshly grated organic lemon zest.
- For the risotto, clean the leek well and cut into fine cubes, peel the garlic and chop finely. Heat the olive oil in a pan and sauté the leek and garlic until translucent. Add the black rice and sauté. Season with a little salt.
- Deglaze with a sip of red wine (or white wine) and reduce.
- Now, gradually pour in the vegetable stock and simmer for 22-25 minutes until the rice is soft, stirring every now and then.
- Depending on the consistency, add a little more stock.
- Finely grate the fresh cheese and stir into the rice with the butter. Simmer gently for another 1-2 minutes, the rice should be nice and creamy. Season to taste with salt and pepper.
- Arrange the roasted parsnips from the oven on the black risotto. Serve sprinkled with a little purslane and pistachios.
