Jerusalem Artichoke Risotto w Almond Breadcrumbs
I wonder if Jerusalem Artichokes might be on the ‘least cooked veggie’ list? This versatile root shouldn’t be, when roasted it goes really crispy and when gently poached and then whizzed up it goes wonderfully creamy. Sweet, earthy and wonderfully nutty. For a local parmesan alternative I LOVE Gays Dairy parma prince.
Aah arborio or carnaroli rice – I prefer carnaroli. basic risotto recipe, you can change the puree, think butternut risotto, pumpkin, pea etc. I will always roast (using the veggie of choice) small diced veggies separately and stir that into the risotto to give it texture.
Jerusalem Artichoke Risotto w Almond Breadcrumbs
Quick and easy risotto celebrating Jerusalem Artichokes.
Ingredients
- 4 tbspn olive oil or 45g butter
- 1 large red onion finely chopped (leeks work well too)
- 2 cloves garlic minced to a paste
- 150 g risotto rice
- 50 ml white wine
- 700 ml veggie stock (heated) you might not need it all
- 60 g parmesan cheese grated
- salt & pepper
- more parmesan to serve
Jerusalem Artichoke Puree
- 400 g Jerusalem Artichokes peeled & roughly chopped
- 250 ml milk of choice I used homemade almond
- 300 ml water
- 4 tbspn olive oil or 50g butter
- Salt & Pepper
Almond & Parsley Breadcrumbs
- ½ cup fresh breadcrumbs
- 4 tbspn olive oil
- ½ garlic clove minced
- 1 tbspn fresh rosemary leaves
- 1 tspn thyme opt
- 2 tbspn flaked almonds
Instructions
- Artichoke Puree: put the artichokes, milk + water into a pan and simmer gently until artichokes are soft. Lift the artichokes out and transfer to a blender, adding just enough cooking liquid (about 4/5 tablespoons) to make a soft puree. Add the olive oil and season. Keep warm
- Breadcrumbs: heat oil in a pan, quickly fry breadcrumbs with herbs and garlic. Drain on kitchen paper and season, stir through the almonds.
- Risotto: in a medium saucepan on a medium heat add the oil (or butter or both!), add the onions & garlic and cook, covered, until onion is soft with no colour, add the rice and stir through the onions, coating the rice with the oil and onions, about 3min.
- Turn up the heat, add the wine and let it cook away until almost all evaporated, add the hot stock ladleful at a time, stirring the rice continually, only adding the next ladleful of stock when the rice has absorbed all the liquid. Tasting a granule of rice to make sure you have the right consistency.
- When most of the stock is finished and there is still a bite to the rice but you think it will only be another few minutes add the artichoke puree to the risotto, season with a generous amount of salt and pepper.
- We are looking for a creamy and loose consistency – like creamy porridge and the rice is perfectly 'al dente' - soft but with a bite.
- Add the parmesan and have a final taste. Call everyone to the table!
- Divide the risotto between 4 warmed bowls, add breadcrumbs, drizzle of oil and grated or shavings of extra parmesan. Serve immediately, RISOTTO WAITS FOR NO ONE - Enjoy!
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