for 4 people

Risotto

1 tbsp	butter
1	onion, finely chopped
300 g	parsnips, cut into approx. 1 cm cubes
400 g	risotto rice
1 dl	apple juice
1 ¼ litre	vegetable bouillon, hot
50 g	grated Sbrinz
	salt and pepper to taste

Pumpernickel crumble

2 tbsp	butter
3 slice	pumpernickel, crumbled
½ bunch	parsley, finely chopped

How it's done

Risotto

Heat the butter in a pan. Sauté the onion and parsnips for approx. 3 mins. Add the rice and sauté until translucent. Pour in the apple juice and reduce completely. Gradually add the stock so that the rice is always just covered with liquid. Cook the rice until it is creamy and al dente. Mix the cheese into the risotto, season,

Pumpernickel crumble

Heat the butter in a non-stick frying pan. Add the pumpernickel, toast for approx. 5 mins. Plate up the risotto, garnish with the pumpernickel and parsley.

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