about 1.5 litres/21⁄2 pints Vegetable Stock
40 g/1 1⁄2 oz butter 1 onion, chopped
6 Jerusalem artichokes, sliced 350 g/12 oz risotto rice
1 tablespoon single cream • salt Parmesan cheese, freshly grated, to serve


1.Bring the stock to the boil. Meanwhile, melt the butter in another saucepan, add the onion and cook over a low heat, stirring occasionally, for 5 minutes until softened.
2. Add the artichokes and cook, stirring occasionally, for a further 5 minutes. Add a ladleful of the stock and simmer for 20 minutes, then mash with a fork.
3. Stir in the rice. Add a ladleful of the hot stock and cook, stirring, until it has been absorbed. Continue adding the stock, a ladleful at atime, and stirring until each addition has been absorbed.
4. This will take 18-20 minutes. When the rice is tender, season with salt to taste and stir in the cream. Serve with Parmesan.

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