| Prep: 15 mins | Cook: 30 mins – 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 415 | 17g | 7g | 51g |
| sugars | fibre | protein | salt |
| 3g | 4g | 10g | 0.9g |
There’s a certain sense of nostalgia and joy that comes from discovering a new recipe and incorporating it into your culinary repertoire. My current fascination happens to be with the vegetable-based dish affectionately known as Black Salsify Risotto with Parmesan. This delicious plate not only encapsulates the essence of heartland cooking—and my Midwestern roots—but it also introduces an unfamiliar ingredient, black salsify, into our everyday meals.
The Miracle of Salsify
Originally hailing from parts of Europe, black salsify is a winter vegetable mostly unrecognized in modern American cuisine. Just like the humble corn of my Nebraska childhood, black salsify is an unappreciated powerhouse, packed with essential nutrients like potassium, vitamin C, and a healthy dose of dietary fiber. Even while delivering this nutritional punch, Black Salsify Risotto with Parmesan is a dish that transforms this often overlooked ingredient into a comforting, mouth-watering centerpiece.
A Healthful Twist on a Classic Dish
This recipe offers a delightful twist to the classic Italian risotto, introducing the sweet, subtle notes of black salsify. It can be compared to your traditional Creamy Parmesan Risotto, but with an added layer of flavor and a boost of nutrition from the black salsify. It’s a dish that fits effortlessly into a balanced diet, making it an easy addition to a family meal plan. Remembering back to those busy Sunday dinners after church, I can easily envision this risotto nestled alongside a steaming roast chicken or a grilled flank steak.
What really heightens the flavors of this dish, and ticks the box of my farm-to-table cooking philosophy, is the use of fresh ingredients. Freshly diced onions, minced garlic, homemade vegetable broth, and freshly grated parmesan bring a certain freshness to the dish that is simply unbeatable.
I envisage this hearty and healthy risotto bringing joy to a chilly winter’s evening or proving a hit during a summer outdoor gathering. So, if you’re eager to explore a new food frontier or desire a healthy twist on a beloved classic, do give Black Salsify Risotto with Parmesan a try.
What You’ll Need
- 1.5 cups of Arborio rice
- 2 tablespoons of olive oil
- 1 large white onion, finely chopped
- 4 cloves of garlic, minced
- 6 cups of vegetable broth
- 1 cup of white wine
- 1/2 pound of black salsify, peeled and diced
- 1 cup of Parmesan cheese, grated
- 2 tablespoons of unsalted butter
- Salt and pepper to taste
- Chopped parsley for garnish
Method
Step One
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the finely chopped onions. Sauté the onions until they become translucent.
Step Two
Next, add the minced garlic to the skillet. Continue to cook for an additional minute, ensuring the garlic doesn’t burn.
Step Three
Add the Arborio rice to the skillet, Continuously stir until the rice is well coated with the oil and begins to look translucent.
Step Four
Gradually add the white wine to the skillet, stir and cook until the wine is fully absorbed by the rice.
Step Five
Start adding the vegetable broth to the skillet. Add one cup at a time, letting the rice absorb the broth fully before adding the next.
Step Six
In the meantime, cook the black salsify. In another pot, boil the salsify in salted water until it becomes tender. Drain well.
Step Seven
Add the cooked black salsify to the risotto. Stir until the ingredients are well incorporated.
Step Eight
Reduce the heat to low and add the grated Parmesan cheese and butter to the skillet. Continuously stir until both the cheese and butter have fully melted.
Step Nine
Season your risotto with salt and pepper to your liking.
Step Ten
Serve your Black Salsify Risotto warm. Garnish with chopped parsley and extra grated Parmesan cheese, if desired. Enjoy your meal!
