Jerusalem artichokes are something you probably walk straight past in our farm shop (don’t worry we are all guilty of it!) but whilst they are in season, they’ve got an intense earthiness that is perfect for a risotto. This recipe is taken from Riverford Organic Farmers, and we’ve added some alterations for any of you participating in Veganuary!
- 3 tbsp olive oil
- 1 onion, red or white, finely chopped
- 1 large garlic clove, crushed or finely chopped
- 300g risotto rice
- 200ml white wine
- 1 – 1.2 litre veg or chicken stock
- 2 tbsp cream cheese (this can be replaced for vegan cream cheese)
- Jerusalem artichoke puree (see this recipe to make!) The cream can be replaced with a vegan alternative or a nut milk.
- Parmesan, grated (leave out or replace with vegan alternative)
- Knob of butter (or olive oil spread if vegan)
- Small handful of fresh parsley, chopped
- Salt & pepper
- Can be served with fried chestnut mushrooms or a side of rocket.
- Heat the olive oil in a pan and add the onion. Cook for a few minutes, stirring frequently, until soft.
- Add the garlic if using and cook for another couple of minutes. Add the rice and cook for a few minutes, stirring, until the rice looks translucent.
- Add the wine and stir until absorbed. Gradually add the stock a ladle at a time, stirring all the time until it has been absorbed and the rice is tender. This might take around 20 minutes or so.
- Stir in the cream cheese, artichoke puree, parmesan and butter if using. Season and add the chopped parsley.