Vegetarian mains
Jerusalem artichoke risotto with mushrooms, sage & walnuts
A classic risotto enhanced with the earthy, nutty flavour of Jerusalem artichokes. They are used in two ways – peeled and cooked down into the creamy risotto itself and roasted in their skins until golden and smoky. The mushrooms enhance the earthiness, and the sage and walnuts chime with their wintery season.
Cook's notes
Cooking the rice in the oil for a couple of minutes before adding any liquid opens up the grains so they release their starch and absorb more stock, which gives the dish a creamier texture. Everyone has a favourite texture to their risotto, so make yours firmer or looser with more or less stock, depending on your preference.
Ingredients
- 500g Jerusalem artichokes
- 1 leek finely diced- or use an onion
- 1 celery stick – finely diced
- olive oil
- 150g mixed mushrooms
- 1 lemon
- garlic
- small glass of white wine – or use more stock
- 200g risotto rice
- 1 litre hot vegetable or chicken stock, approx
- knob of butter - optional
- 50g Parmesan cheese or veggie/vegan alternative
- 30g toasted and chopped walnuts
- 12 sage leaves, roughly torn
Method
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Step 1
Preheat your oven to 180°C/Gas 4.
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Step 2
Wash and scrub the artichokes. Cut half of them into chunky wedges, with their skin on. Roughly slice the mushrooms, not too thinly. Throw the artichoke wedges and mushrooms into a roasting tray with 2 tablespoons of oil and a squeeze of lemon juice. Season generously with salt and pepper and mix well; the tray may look a bit overcrowded, but the mushrooms will shrink as they roast. Pop the tray into the oven and cook for about 35-40 minutes, giving them a turn halfway through, until the artichokes are tender and golden and the mushrooms have gone dark and sticky.
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Step 3
Peel the other half of the artichokes and cut them into a small ½ cm dice, Add them to a large saucepan with the leek, celery and 2 tablespoons of olive oil. Cook over a gentle heat for 10 minutes, stirring, without colouring.
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Step 4
Now add the garlic and rice. Cook over a medium heat, stirring constantly, for 2 minutes, until the grains turn translucent. Pour in the wine, if using, and simmer until the liquid has been absorbed, then repeat with the hot stock, a ladleful at a time, stirring the rice vigorously and often. The rice will take about 20- 25 minutes to become just tender.
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Step 5
Now add the butter (if using) and half the cheese. Season to taste with salt, pepper, and a squeeze or two of lemon juice. Stir, turn off the heat, cover and leave to sit for 5 minutes.
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Step 6
While the risotto rests, the roasted artichoke should just be ready. Throw the walnuts and sage into the tray, mix well and return to the oven for a final 3-4 minutes to crisp the sage.
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Step 7
Divide the risotto between shallow bowls and top with the veg from the roasting tray. Finish with the remaining cheese. Serve immediately. Ideal with a bitter leaf salad on the side.