4 sticks of salsify, peeled and chopped diagonally, about a cm in thickness
250g of arborio risotto rice
1 small onion, peeled and chopped finely
1 clove of garlic, chopped
800ml of water
2 tsps of vegetable bouillon
1 tbsp of vegan butter
1 tsp dried parsley
1 pinch of saffron strands
1/2 cup of white wine
1 tbsp of olive oil
2 tsps of vegan parmesan, grated
Boil the water and pour in to a jug.
Add the bouillon and saffron to make a stock.
In a pan, fry the onion and garlic in oil for around a minute until they start to soften.
Add the salsify and fry gently for another 5 minutes.
Add the rice, parsley and salt and pepper to taste and stir for around 1 minute.
Pour in the wine and stir while cooking until wine has almost evaporated.
Pour around 100ml of the stock in to the pan, stir in and wait until the liquid soaks in to the rice and reduces down.
Repeat this process 100ml at a time until all the stock is used up and the rice is the correct, slightly al dente consistency.
Stir in the butter and parmesan.
Add a little parsley to garnish