Risotto of Green Spelt and Tahoon Cress

Ingredients and method, for 4 persons


  • 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


  • 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

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