Jerusalem Artichoke Risotto

• total time: 33 minutes

Ingredients

4-5 big roots of jerusalem artichokes

1/2 a brown onion

4 cloves of garlic

250g arborio rice

1L stock

1/2 nutmeg

2 tbsp nutritional yeast/ Parmesan if not vegan

Chives

Truffle oil

Big handful of chestnuts

300ml vegan double cream

1/2 a lemon

Truffle oil

Salt & pepper

Directions

Peel, chop and roast your artichokes at 190c with olive oil, salt and pepper, until beautifully soft and gently charred. About 25-30 minutes.

Meanwhile, dice your onion, grate your garlic and heat olive oil in a pan. Fry onion for 5 minutes until soft but not coloured. Add garlic and fry for another minute. Pour in a ladle of stock, let it cook, stirring the rice. Season as you go along. Once fully absorbed ladle in another and repeat the process until the rice is plump and almost fully cooked.

Blend the roasted artichokes with cream and a little bit of the stock and lemon juice. Pour this into the risotto. Add nutmeg and nutritional yeast. Finish with chives, chestnuts and truffle oil.