EatSmarter exclusive recipe

White Risotto

with Salsify and Avocado Puree
3
Average: 3 (2 votes)
(2 votes)
White Risotto

White Risotto - An Italian classic - white, especially creamy risotto

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Health Score:
8,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
350
calories
Calories

Healthy, because

Even smarter

Nutritional values

Black salsifies contribute a thick package of nutrients here: They are distinguished by their high content of vitamins B, E and C; they also contain a lot of minerals such as phosphorus and also protein and calcium. The avocado provides valuable unsaturated fatty acids.

White risotto rice is also a great source of fibre, as black salsify is particularly rich in inulin. The soluble fibre has been proven to have an extremely positive influence on fat metabolism and intestinal flora.

1 serving contains
(Percentage of daily recommendation)
Calorie350 kcal(17 %)
Protein9 g(9 %)
Fat14 g(12 %)
Carbohydrates45 g(30 %)
Sugar added0 g(0 %)
Roughage11 g(37 %)
Vitamin A0.1 mg(13 %)
Vitamin D1.9 μg(10 %)
Vitamin E3.6 mg(30 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin5.3 mg(44 %)
Vitamin B₆0.7 mg(50 %)
Folate100 μg(33 %)
Pantothenic acid1.3 mg(22 %)
Biotin5.3 μg(12 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C24 mg(25 %)
Potassium1,087 mg(27 %)
Calcium180 mg(18 %)
Magnesium61 mg(20 %)
Iron2.5 mg(17 %)
Iodine13 μg(7 %)
Zinc1.9 mg(24 %)
Saturated fatty acids3.4 g
Uric acid95 mg
Cholesterol5 mg
Development of this recipe:

Ingredients

for
4
Ingredients
3
small Onions (about 100 grams)
1
2
Parnsips (about 140 grams)
1 piece
Celery root (about 200 grams)
3 tablespoons
1 pound
2 tablespoons
6 ounces
1 ¾ cups
1 teaspoon
1
3 sprigs
Parsley (or chervil)
1
large ripe Avocado (290 grams)
Japanese sansho pepper
¾ cup
Preparation

Kitchen utensils

1 Small knife, 1 Cutting board, 1 Large knife, 1 large Bowl, 1 thin Rubber gloves (or disposable gloves), 1 Peeler, 1 Tablespoon, 1 Pot, 1 Wooden spoon, 1 Measuring cups, 1 Skillet, 1 Mortar, 1 Citrus juicer, 1 Mixing bowl, 1 Immersion blender

Preparation steps

1.
White Risotto preparation step 1

Peel onions and garlic. Cut onions into small dice and finely chop garlic.  

2.
White Risotto preparation step 2

Peel and finely chop parsnips and celery root.

3.
White Risotto preparation step 3

Mix vinegar with 1 liter (approximately 4 cups) cold water. Rinse salsify under running cold water and peel with a vegetable peeler. Immediately place it in the vinegar solution, so it does not turn brown.

4.
White Risotto preparation step 4

Cut salsify into 1 cm (approximately 1/2-inch) thick slices and place slices back into the vinegar solution.

5.
White Risotto preparation step 5

Heat canola oil in a pot. Add chopped garlic, onions, parsnips and celery root. Sauté over medium heat for 3-4 minutes.

6.
White Risotto preparation step 6

Add rice and sauté briefly. Pour in half of the broth, bring to a boil and simmer covered on low heat for about 8 minutes.

7.
White Risotto preparation step 7

Meanwhile, toast fennel seeds in a dry pan until fragrant, then allow to cool. Cut lemon in half and squeeze out juice. Rinse the parsley, shake dry, pick off the leaves and coarsely chop. Finely crush the fennel seeds in a mortar.   

8.
White Risotto preparation step 8

Add salsify and the remaining broth to the risotto. Cover and cook for an additional 5 minutes.

9.
White Risotto preparation step 9

Cut avocado in half and remove the pit.  Using a spoon, remove the flesh and roughly chop.

10.
White Risotto preparation step 10

Mix avocado with 2 tablespoons of lemon juice and puree with an immersion blender. Season with salt, fennel seeds, sancho pepper and lemon juice to taste.

11.
White Risotto preparation step 11

Add milk to risotto and cook for another 5 minutes. Season to taste with salt. Portion risotto and top each serving with a scoop of avocado puree.  Garnish with parsley and serve immediately.