I had three times an allergic reaction after eating jerusalem artichokes. Too bad.
Jerusalem artichoke risotto: one of my favorite winter dinners! Do you know jersusalem artichokes? They look like ginger and have a sweet, gentle taste. I didn’t know them before I tried this recipe. I found them at the BEO market in Ghent. This local seasonal vegetable is one of my favorites since then!
Ingredients (4 portions):
- 1/2 kg. jerusalem artichokes
- 1 liter water (+ herbs)
- 320 g. risotto rice (e.g. arborio)
- 120 g. parmesan cheese (a block of cheese, because they often add egg to already rasped parmesan cheese)
- 1 hand full of fennel seeds
- optional: 1/2 kg. mushrooms
- optional: 120 g. cashews
Preparing time: 45 min.
How to prepare:
- Wash the artichokes (but don’t peel them). Cut them in slices and bake them in olive oil.
- Add the water and herbs such as thyme, dill, rosemary, … (to obtain a bouillon taste).
- Let them cook for ten minutes and thereafter mix the content until you get a jerusalem artichoke soup.
- Bake the risotto rice in olive oil and add the soup little by little until the rice is soft.
- Cut the mushrooms in slices and bake them in olive oil. Add pepper (but no salt).
- If the cashew nuts are unroasted, you can roast them in an oilfree pan. Add some salt to make them salted.
- Roast the fennel seeds in an oilfree pan.
- Rasp the parmesan cheese!
- Serve the jerusalem artichoke risotto with the mushrooms, nuts, fennel seeds and parmesan cheese.