Jerusalem artichoke risotto

This was shared on the Growers' Sheet 10.4.20 with the original source cited as

I made a number of alternations to the recipe, finding the original quantities didn't work. I also was missing a couple of ingredients from the original. Below is my version, and it was delicious!

Serves 4

Vegetarian (depending on cheese used), gluten free


olive oil

1 onion, finely chopped

350g risotto rice

250ml white wine

1 litre stock

salt and pepper, to taste

1/2 lemon, zested and juiced

50g Parmesan, grated

400g Jerusalem artichokes


  1. Scrub and peel the Jerusalem artichokes. Slice them thinly and put in a bowl of cold water. This stops them browning from exposure to air.
  2. Heat the oil in a large saucepan for which you have a lid, and gently fry the onion until soft and translucent.
  3. Add the rice, stir, and cook until coated in oil and beginning to toast.
  4. Add the wine, increase the heat to deglaze the pan, and then simmer until the wine is reduced.
  5. Then add the stock in ladlefuls at a time until the rice is cooked. Allow each ladle of stock to be absorbed before adding more. This process will probably take about 15 minutes.
  6. Remove from the heat, add the Parmesan and then lemon zest and seasoning to taste. Set aside with the lid on.
  7. Heat a glug of oil in a large frying pan. Drain the artichokes and fry over a moderate to high heat until tender and starting to brown. Watch them carefully, as when they start to brown they can burn very quickly! Add lemon juice & seasoning to taste and remove from the heat.
  8. Serve the risotto with the sauted artichokes piled on top and enjoy immediately.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)

Jerusalem artichoke risotto in bowls