Serves 4
This lovely, simple one-pot is an easy, midweek winter warmer recipe for the whole family. It takes about 40 minutes to prepare start to finish.
Ingredients
- Olive Oil
- Butter
- 1 Onion, finely chopped
- 1 Stick Celery, finely chopped
- 350g Risotto rice
- 250ml White wine
- 1.5 litres chicken or vegetable stock (simmering temperature)
- 1 lemon, zested and juiced
- 50g grated parmesan
- 2 tablespoons cream cheese (optional)
- Small handful of chopped parsley (optional)
- 200g Jerusalem artichokes chopped
Method:
1. Scrub the artichokes (peel if you prefer) and slice them.
2. Heat a little oil and butter in a deep pan.
3. Add the onion and celery and fry gently until tender.
4. Add the risotto rice and stir it around until it is completely coated in the oil and butter.
5. Add the white wine and simmer until the wine is absorbed, then add the stock a ladle full at a time, letting each one be absorbed before the next one is added.
6. Keep adding then stock in this way until the rice is tender.
7. Season well and stir in the lemon zest and parmesan.
8. Stir in the cream cheese if using.
8. Fry the sliced artichokes in a little butter, until they are tender and starting to brown, add a squeeze of lemon. spoon over the risotto, sprinkle the chopped parsley on top and serve.
Enjoy!
In season at this time of year;
Fruit, Nuts & Fungi
Apples, Chestnuts, Pears (late – Concorde, Doyenne du Comice, Conference and Winter Nellis), Rhubarb (forced), Walnuts
Vegetables & Herbs
Jerusalem Artichokes, Beetroot, Brussels Sprouts, Cauliflower, Celeriac, Celery, Chicory, Kale, Leeks, Parsnips, Potatoes, Swede, Turnips.
Meat & Game
Duck, Guinea Fowl, Hare, Partridge, Venison
Fish & Shellfish
Brill, Clams, Cockles, Haddock, Halibut, Hake, John Dory, Lemon Sole, Monkfish, Mussels, Oyster, Plaice, Turbot.
Going out of season
Cabbage, Cauliflower, Goose, Horseradish, Jerusalem Artichoke, Leek, Parsnip, Rhubarb, Swede, Truffle.