Risotto of Green Spelt and Tahoon Cress

Ingredients

• Tahoon Cress
• Salad Pea
• 200 gr green spelt
• 400 ml vegetable broth
• 200 ml vegan cream
• Shimeji/beech mushroom white and brown
• 1 x salsify
• 60 gr rapeseed honey
• Dash of Madeira

Method

• Soak the green spelt overnight
• Cook the spelt for 30-45 minutes in vegetable stock with the lid on, then drain off liquid
• Wash the salsify, cut half into wafer-thin slices and fry to chips
• Peel the other half, cut into chunks and blanch until al dente
• Now bring the vegan cream to a boil and add the spelt
• In the meantime, briefly fry the shimeji mushrooms in some neutral oil, then salt and pepper
• Just before dressing, mix the Tahoon Cress under the risotto and season with salt and pepper
• Dilute the honey with a dash of Madeira
• Take a serving ring, and place it on a preheated plate.
• Place the risotto in the cutting ring and press slightly.
• Sprinkle the mushrooms on top and insert the Salad Pea into the risotto so it looks like it is growing out.
• Drizzle some honey Madeira glace on top

Recipe: Marc Creusen