2 large beetroots
3 Tbsp finely chopped chives
1 clove garlic, minced
1 tsp Himalayan sea salt
1 tsp freshly ground black pepper
1 tsp kelp powder
1 Tbsp miso paste
5 Tbsp sesame oil
To make the wasabi cream, place all ingredients in a high-speed blender and blend on high until smooth. Pour wasabi cream into a jug and set aside.
To make the risotto, peel the parsnips and beetroots, trim off the tops and bottoms and discard. Chop vegetables into pieces and place in a food processor. Process on medium until vegetables form a rice-like consistency, then place the ‘risotto rice’ into a bowl. Add the chives, garlic, sea salt, pepper, kelp powder, miso paste and sesame oil and mix thoroughly.
Place the risotto into short tumblers and press down firmly. Place your serving plate on top of the tumbler and carefully flip so that the risotto falls onto the plate in a moulded form. Garnish with microherbs of your choice. Drizzle the wasabi cream around the outside of the risotto.
>> TIP If you cannot source wasabi powder, use wasabi in a tube instead. It is best to add this to taste, as wasabi strength varies depending on the brand.
// Serves 2
Recipe: The Raw Kitchen by Olivia Scott,
Beatnik Publishing, RRP $59.99.
Photography: Sally Greer