Vegetarian mains
Jerusalem artichoke risotto
Puréed Jerusalem artichokes lend an intense earthiness to this easy-to-make risotto. It's good served with a grilled or fried Portobello mushroom on the side or a few smaller chestnut mushrooms. Or try it with pan-fried scallops or chicken breast.
Ingredients
- 3 tbsp olive oil
- 1 onion, red or white, finely chopped
- 1 large garlic clove, crushed or finely chopped (optional)
- 300g risotto rice
- 200ml white wine (optional, or use more stock)
- 1-1.2 litre veg or chicken stock
- 2 tbsp cream cheese
- Jerusalem artichoke purée
- Parmesan, grated
- knob of butter (optional)
- small handful fresh parsley, chopped (optional)
- salt and pepper
Method
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Step 1
Heat the olive oil in a pan and add the onion. Cook for a few minutes, stirring frequently, until soft.
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Step 2
Add the garlic if using and cook for another couple of minutes. Add the rice and cook for a couple of minutes, stirring, until the rice looks translucent.
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Step 3
Add the wine and stir until it is absorbed. Gradually add the stock a ladle at a time, stirring all the time until it has been absorbed and the rice is tender (about 20 minutes or so).
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Step 4
Stir in the cream cheese, Jerusalem artichoke purée, Parmesan to taste and butter if using. Season and add the chopped parsley if using.
