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 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
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!