for 4 person

Vegetables

1	onion
1	garlic clove
½ bunch	peppermint
1	organic lemon

500 g

salsify

Risotto

1 tbsp	olive oil
300 g	risotto rice (e.g. Carnaroli)

1 dl	white wine
8 dl	vegetable bouillon, hot

To serve

80 g	Parmesan
1 sprig	peppermint

125 g	ricotta
	salt and pepper to taste

How it's done

Vegetables

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.

Risotto

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.

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