Swede risotto

Ingredients for 4 servings:

• 250 g risotto rice (Arborio)
• 500 g swede(s)
• 1 onion(s)
• 1 clove(s) garlic
• 2 tbsp olive oil
• 1 liter vegetable broth
• some salt and pepper, black, from the mill
• some chili flakes
• 20 g butter
• 60 g Parmesan, fresh, sliced
• some flat parsley leaves for garnishing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Rinse the rice in a sieve and drain well. Peel, rinse, and dice the swedes. Peel the onion and garlic clove, then finely chop both. Heat the olive oil in a saucepan and sauté the swede cubes with the onion and garlic for about 3 minutes. Then add the rice and sauté briefly. Cover with a little vegetable stock and season with salt, a few turns of freshly ground black pepper, and some chili flakes. Cook everything for about 40 minutes, stirring regularly, gradually adding the remaining vegetable stock. Allow the rice to absorb the liquid every now and then. Finally, stir in the butter and 2 tablespoons of Parmesan cheese and season to taste. Serve the swede risotto on plates and garnish with the remaining Parmesan and a few parsley leaves.