PREP TIME: 15mins COOKING TIME: 45mins

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.

 

 

SERVING SUGGESTION

I love this with a plate of greens on the side.

WHAT YOU WILL NEED

A blender

INGREDIENTS

BASIC WHITE RISOTTO

  • 4tbspn olive oil (or 45g butter)
  • 1 onion, finely chopped (leeks work well too)
  • 2 cloves garlic, minced to a paste
  • 150g risotto rice
  • 50ml white wine 
  • 700ml hot veggie stock (you might not need it all)
  • 60g parmesan cheese, grated 
  • Salt & pepper

PUREE

  • 320g Jerusalem Artichokes, peeled & roughly chopped
  • 250ml milk of choice (I used homemade almond)
  • 300ml water
  • 4tbspn olive oil (or 50g butter)
  • Salt & Pepper

BREADCRUMBS

  • 1/2 cup fresh breadcrumbs
  • 4tbspn olive oil 
  • 1/2 garlic clove, minced 
  • 1tbspn fresh rosemary leaves
  • 1tspn thyme (opt) 
  • 2tbspn flaked almonds
METHOD
  1. 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
  2. BREADCRUMBS: heat oil in a pan, quickly fry breadcrumbs with herbs and garlic. Drain on kitchen paper and season, stir through the almonds. 
  3. RISOTTO: in a med saucepan on a med heat add the oil, add the onions & garlic and cook w lid on until onion is soft (no colour), add the rice and stir through the onions, coating the rice with the oil and onions (3min). 
  4. Turn up the heat, add the wine and let it cook away until almost gone, add the hot stock ladleful at a time, stirring continually and only adding the next ladleful when the prev one has been absorbed. 
  5. Repeat until almost all the stock has gone. We are looking for a creamy and loose consistency – like creamy porridge. Call everyone to the table! The rice should still have a bite to it.  Add the warmed puree, parmesan and some olive oil Taste and season. 

Divide the risotto btwn 4 bowls, add breadcrumbs, drizzle of oil and grated parmesan. Serve immediately, RISOTTO WAITS FOR NO ONE : ) 

London went through a phase where everything was Jerusalem Artichokes & truffles – and to this day I feel there is something sophisticated about the taste. So here goes, restaurant food at home. Enjoy x A

PREP TIME: 15mins COOKING TIME: 45mins

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.

 

 

SERVING SUGGESTION

I love this with a plate of greens on the side.

WHAT YOU WILL NEED

A blender

INGREDIENTS

BASIC WHITE RISOTTO

  • 4tbspn olive oil (or 45g butter)
  • 1 onion, finely chopped (leeks work well too)
  • 2 cloves garlic, minced to a paste
  • 150g risotto rice
  • 50ml white wine 
  • 700ml hot veggie stock (you might not need it all)
  • 60g parmesan cheese, grated 
  • Salt & pepper

PUREE

  • 320g Jerusalem Artichokes, peeled & roughly chopped
  • 250ml milk of choice (I used homemade almond)
  • 300ml water
  • 4tbspn olive oil (or 50g butter)
  • Salt & Pepper

BREADCRUMBS

  • 1/2 cup fresh breadcrumbs
  • 4tbspn olive oil 
  • 1/2 garlic clove, minced 
  • 1tbspn fresh rosemary leaves
  • 1tspn thyme (opt) 
  • 2tbspn flaked almonds

METHOD

  1. 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
  2. BREADCRUMBS: heat oil in a pan, quickly fry breadcrumbs with herbs and garlic. Drain on kitchen paper and season, stir through the almonds. 
  3. RISOTTO: in a med saucepan on a med heat add the oil, add the onions & garlic and cook w lid on until onion is soft (no colour), add the rice and stir through the onions, coating the rice with the oil and onions (3min). 
  4. Turn up the heat, add the wine and let it cook away until almost gone, add the hot stock ladleful at a time, stirring continually and only adding the next ladleful when the prev one has been absorbed. 
  5. Repeat until almost all the stock has gone. We are looking for a creamy and loose consistency – like creamy porridge. Call everyone to the table! The rice should still have a bite to it.  Add the warmed puree, parmesan and some olive oil Taste and season. 

Divide the risotto btwn 4 bowls, add breadcrumbs, drizzle of oil and grated parmesan. Serve immediately, RISOTTO WAITS FOR NO ONE : ) 

KITCHEN STORY

London went through a phase where everything was Jerusalem Artichokes & truffles – and to this day I feel there is something sophisticated about the taste. So here goes, restaurant food at home. Enjoy x A