Jerusalem Artichoke Risotto Recipe

Jerusalem artichoke risotto

  • serves 4
  • Easy

Check out our risotto recipe with Jerusalem artichokes and chopped hazelnuts. This simple one-pot is an easy, midweek winter warmer recipe for the whole family

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Ingredients

  • olive oil
  • butter
  • onion 1, finely chopped
  • celery 1 stick, finely chopped
  • ristotto rice 350g
  • white wine 250ml
  • chicken or vegetable stock 1.4 litres, at simmering point
  • lemon 1, zested and juiced
  • parmesan 50g, grated
  • Jerusalem artichokes 200g
  • hazelnuts chopped to make 2 tbsp

Method

  • Step 1

    Heat a little oil and butter in a deep frying pan and add the onion and celery, fry gently until tender. Add the rice and stir it around until it is completely coated. Add the white wine and simmer until the wine is absorbed, then add the stock in ladlefuls letting each one be absorbed before the next one is added. keep adding stock until the rice is tender. season well and stir in the lemon zest and parmesan.

  • Step 2

    Scrub the artichokes (peel if you prefer) and slice them. Fry them in a little butter, when they are tender and starting to brown add the hazelnuts and cook for a minute, add a squeeze of lemon. spoon this over the risotto to serve.

Check out more of our best risotto recipes here...

Mushroom Risotto Recipe with Lemon

Nutritional Information

  • Kcals 574
  • Fat 12.1g
  • Carbs 81.9g
  • Fibre 5.0g
  • Protein 24.1g
  • Salt 1.2g
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