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🍽️ Creamy Risotto with Black Salsify and Avocado

350 kcal · 30 min · 4 servings

Ingredients

• 100 g small onions (3 small onions)
• 1 clove garlic
• 140 g parsley root (2 parsley roots)
• 200 g celeriac (1 piece)
• 3 tbsp white wine vinegar
• 500 g black salsify
• 2 tbsp rapeseed oil
• 170 g risotto rice (e.g. Arborio)
• 400 ml Mediterranean vegetable broth
• 1 tsp fennel seeds
• 1 lemon
• 3 sprigs parsley (or chervil)
• 290 g large ripe avocado (1 large ripe avocado)
• salt
• Japanese mountain pepper
• 200 ml milk

Instructions

1. 1. Peel the onions and the garlic.
2. 2. Halve the onions and cut them into fine cubes.
3. 3. Finely chop the garlic.
4. 4. Peel the parsley roots and the celeriac.
5. 5. Cut the vegetables into very small cubes.
6. 6. Mix the vinegar with one liter of cold water in a bowl.
7. 7. Wash the black salsify under running cold water.
8. 8. Wear gloves and peel the black salsify.
9. 9. Place the peeled black salsify immediately into the vinegar water.
10. 10. Take the black salsify out of the water one by one.
11. 11. Cut them into slices about one centimeter thick.
12. 12. Put the slices back into the vinegar water.
13. 13. Heat the rapeseed oil in a pot.
14. 14. Add the chopped garlic and the cubes of onion, parsley root, and celeriac to the pot.
15. 15. Sauté the vegetables over medium heat for three to four minutes.
16. 16. Add the rice to the pot.
17. 17. Stir the rice briefly with the vegetables.
18. 18. Pour in half of the broth.
19. 19. Bring the mixture to a boil.
20. 20. Reduce the heat to low.
21. 21. Cover the pot.
22. 22. Let the rice cook for about eight minutes.
23. 23. Toast the fennel seeds in a pan without fat.
24. 24. Toast them until they smell fragrant.
25. 25. Let the fennel seeds cool down briefly.
26. 26. Halve the lemon.
27. 27. Squeeze the lemon.
28. 28. Wash the parsley.
29. 29. Shake the parsley dry.
30. 30. Pluck the parsley leaves from the stems.
31. 31. Grind the cooled fennel seeds finely in a mortar.
32. 32. Add the black salsify slices to the risotto.
33. 33. Pour in the remaining broth.
34. 34. Stir everything well.
35. 35. Cover the pot again.
36. 36. Let the risotto cook for another five minutes over low heat.
37. 37. Halve the avocado.
38. 38. Remove the pit.
39. 39. Carefully loosen the flesh from the skin with a spoon.
40. 40. Roughly chop the avocado flesh.
41. 41. Put the avocado flesh into a mixing beaker.
42. 42. Add two tablespoons of lemon juice.
43. 43. Puree the avocado until creamy with a hand blender.
44. 44. Season the puree with salt, fennel, mountain pepper, and a little lemon juice.
45. 45. Add the milk to the risotto.
46. 46. Let everything cook for another five minutes.
47. 47. Season the risotto with salt.
48. 48. Portion the risotto onto the plates.
49. 49. Place a thick dollop of avocado puree on each plate.
50. 50. Garnish the dish with the parsley leaves.
51. 51. Serve the risotto immediately.

Nutrition per serving

• kcal: 350
• Protein: 9 g · Fett/Fat: 14 g · Carbs: 45 g