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

  1. 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.
  2. 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.
  3. Deglaze with a sip of red wine (or white wine) and reduce.
  4. Now, gradually pour in the vegetable stock and simmer for 22-25 minutes until the rice is soft, stirring every now and then.
  5. Depending on the consistency, add a little more stock.
  6. 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.
  7. Arrange the roasted parsnips from the oven on the black risotto. Serve sprinkled with a little purslane and pistachios.

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