Vegan Jerusalem Artichoke Risotto Recipe

Jerusalem artichokes sound a bit bougy, but this vegetable is inexpensive and tastes great. You can make a Jerusalem artichoke soup or simply roast them, but this recipe makes a Jerusalem artichoke puree which is then combined into a risotto. With white wine, it has a real depth of flavor!

Jerusalem artichokes fresh from the farmer’s market

Jerusalem artichokes fresh from the farmer’s market

Risotto

Risotto


Ingredients:

Jerusalem Artichoke Puree:

  • 500g (17 oz) Jerusalem artichokes, scrubbed well and discard of any roots

  • Juice of ½ lemon

  • 1 cup (250ml) unsweetened plant-based milk

Risotto:

  • 2 tbsp plant-based butter

  • 1 onion, finely chopped

  • 1 large garlic clove, finely chopped

  • 2 cups (350g) white rice

  • 1 cup (250ml) white wine

  • 8 cups (2L) water + 1 vegetable cube or 1 tbsp bouillon (or use low sodium vegetable broth instead)

  • 3 tbsp nutritional yeast

  • 1 tbsp dried parsley

  • 1 tsp dried thyme

  • ½ tsp salt + ¼ tsp pepper

How to make Jerusalem Artichoke Risotto

1.  Make the puree: Scrub well and chop the artichokes. In a medium pot of boiling water add lemon juice and chopped artichokes. Boil for 10 minutes, drain and transfer to a blender along with plant-based milk. Season with salt and pepper to taste and blend until smooth (I left mine with a few smaller chunks for texture). If it’s too thick for you, add water.

2.  Make the risotto: Heat the butter in a large pan and cook onions for 5-10 minutes, until translucent. Add rice and cook for about 3 minutes, until the rice is translucent as well. Add wine and stir until it’s soaked into the rice. Add vegetable cube, thyme and parsley and one cup of water at a time, until the rice is tender. This should take about 20 minutes.

3. Add the artichoke puree to the risotto, along with nutritional yeast, salt and pepper and mix well.

 Optional: Serve with fresh chopped parsley and vegan parmesan and a glass of white wine. Enjoy!