clare (girl_in_blue) wrote in vegancooking,
clare
girl_in_blue
vegancooking

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jerusalem artichoke risotto

I haven't posted any of my recipes for a while, and so I thought I should post one to say thanks to all those people who helped with my blog conundrum. This is what i made yesterday. It is very seasonal, delicious, and uses one of my favourite vegetables - jerusalem artichokes! The recipe is from the wonderful Riverford (www.riverford.co.uk).

First you have to make a jerusalem puree:

Ingredients

500g jerusalem artichokes, scrubbed well + roughly chopped
juice ½ lemon
140ml double cream (I used oat cream)
salt + pepper
extra virgin olive oil

Method

-In a pan of boiling water add the lemon juice and artichokes and cook until just tender. Drain. Put in a blender or food processor with the cream and season with salt and pepper. Blitz until smooth.
-Add a little extra virgin olive oil to taste. Add a little water or milk if the consistency is too thick.

Now the risotto:

Ingredients

3 tbsp olive oil
1 onion, red or white, peeled + finely chopped
1 large clove garlic, peeled + crushed or finely chopped (optional)
300g risotto rice
200ml white wine (optional, or use more stock)
1-1.2 ltr veg stock
2 tbsp cream cheese (I left this out but I reckon tofutti would be good)
jerusalem artichoke purée
salt + pepper
knob of marg (optional)
small handful chopped fresh parsley (optional)

Method

-Heat the olive oil in a pan and add the onion. Cook for a few mins, stirring frequently, until soft.
-Add the garlic if using and cook for another couple of mins. Add the rice and cook for a couple of mins, stirring, until the rice looks translucent. 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 mins or so).
-Stir in the cream cheese, Jerusalem artichoke purée, and butter if using. Season with salt and pepper and add the chopped parsley if using.
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