Creamy Artichoke Risotto

Creamy Artichoke Risotto

Creamy artichoke risotto featuring Jerusalem artichokes, brown onion, garlic, arborio rice, nutmeg, nutritional yeast or Parmesan, chives, truffle oil, chestnuts, vegan double cream, lemon, stock, salt, and pepper. Roast artichokes until tender and charred. Cook onion, garlic, and rice in stock until plump. Blend roasted artichokes with cream, stock, and lemon juice. Stir into risotto with nutmeg and yeast. Garnish with chives, chestnuts, and truffle oil. A delicious way to showcase this forgotten veg in a rich and flavourful dish.

Serves: 2

50 minutes

Cook time

Unit

Metric
Imperial (Coming Soon)

Ingredients

Natalia

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Ingredients:

  • 4-5 Jerusalem artichokes
  • 0.5 brown onion
  • 4 cloves of garlic
  • 250g arborio rice
  • 1L stock
  • 0.5 nutmeg
  • 2 tbsp nutritional yeast (or Parmesan)
  • Chives
  • Truffle oil
  • Big handful of chestnuts
  • 300ml vegan double cream
  • 0.5 a lemon
  • Salt & pepper

🔄Natalia Rudin's Suggested Substitutes

Jerusalem Artichokes Substitute With Regular Artichokes or Potatoes
Nutritional Yeast Substitute With Parmesan Cheese
Vegan Double Cream Substitute With Regular Double Cream or Heavy Cream

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