This winter I made one with two of my favourite vegetables, parsnips and Jerusalem artichokes. Now Jerusalem artichokes also go by the name of sunroot and sunchoke. Despite the name the vegetable is not actually an artichoke, so get that notion of a green bulb out of your minds! The grow from a large plant that actually really resembles a sunflower and a yellow daisy.
Here is the recipe for a very simple and delicious risotto! I love the toasted breadcrumbs on top, it gives this silky risotto a little crunch!
Recipe serves 3-4
Time: 20 minutes to cook the risotto and about 35 to roast the vegetables
- 2 cups arborio rice
- 1.5 L chicken stock (or vegetable stock)
- 1 small diced white onion
- 1/4 cup white wine
- drizzle of olive oil
- salt and pepper
- 6 piece parsnip
- Roughly same amount for Jerusalem artichoke, but depending on the size it could be 12 little pieces or 8 larger pieces
- 1/4 cup toasted breadcrumbs
- 1/2 cup grated parmesan cheese
1. Roast the veg. Peel the parsnip & artichokes. Toss in olive oil, salt and pepper and roast for about 35 minutes in a 375 oven until golden brown
2. Once the vegetables are roasted, you can begin on the risotto. (Put your stock in another pot on the stove and warm it up, making sure it is warm during the whole cooking process)
3. In a pot sauté the onion in a little bit of olive oil until it becomes translucent, do not brown.
4. Add in the rice and coat with the olive oil & onion mixture, let the rice "toast" a little
5. Add in the wine, it will begin to bubble stir continously until the alcohol has burned off
6. One ladle at a time slowly begin to incorporate the stock into the rice. It will take about 18 minutes to incorporate all of the stock and ensure that the rice is cooked through. I always taste test throughout just to make sure it is coming along the way I want
7. When the risotto is basically cooked add in your vegetables (I always give them just a rough chop before putting them in) to re warm and allow the roasting flavour to mingle with the risotto
8. Add in half of the parmesan cheese and season again with salt and pepper
9. To finish, plate your risotto and sprinkle with the toasted breadcrumbs and parmesan cheese