Page title and description

Vegetarian mains
Jerusalem artichoke risotto
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
Prep time:
10 min
PT10M
Cooking time:
30 min
PT30M
-
Step 1
Heat the olive oil in a pan and add the onion. Cook for a few minutes, stirring frequently, until soft. -
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. -
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). -
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.