Fast 'risotto' with truffle tapenade

Name: fast 'risotto' with truffle tapenade
Cook time: 17 min
Total time: 17 min
Yield: 4
Cuisine: Italian
Ingredients: 400 g parsnip; 3 el traditional olive oil; 600 g 1 minute basmati rice; 300 ml boiling water; 1 mushroom broth tablet; 500 g Chestnut mushroom; 4 medium sized egg; 25 g fresh chives; 125 g creme fraiche; 1 el tapenade of truffle and mushrooms

Boiled rice with mushrooms, parsnip and truffle tapenade.

Ingredients

Directions

Clean the parsnip. Cut a piece of the top and bottom. Halve and cut into slices.
Heat the oil in a large soup pot and fry the parsnip for 5 minutes on medium heat.
Add the rice, water and bouillon tablet to the parsnip and cook for 5 minutes on medium heat. Cover well.
Meanwhile cut the mushrooms fine. Heat the oil in a frying pan and fry the mushrooms for 8 minutes on a medium heat until golden brown.
Meanwhile, cook the eggs for 5½ minutes. Remove from the heat, scare under cold water and peel them. In the meantime, finely chop the chives.
Take the 'risotto' from the heat and stir in the chives, crème fraîche and truffle tapenade. Season with pepper and salt.
Divide the risotto over 4 plates. Spoon the mushrooms in the middle, halve the eggs and put them on the mushrooms.