Jerusalem artichoke risotto

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.
  • Enjoy!





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