Pic of Jerusalem artichoke risotto

Jerusalem artichoke risotto

Show ingredients

Vegetarian mains

Jerusalem artichoke risotto

Main Serves 4 40 min
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.


  • 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


Prep time: 10 min
Cooking time: 30 min
  • 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.

You may also like…