Jerusalem Artichoke Risotto

Ingredients

• 500 g Jerusalem artichokes
• oil
• Salt
• 1 onion
• 2 tbsp oil
• 350 g risotto rice (e.g., Arborio)
• 150 ml dry white wine
• 800 ml vegetable broth
• 100 g cream cheese
• 1 tbsp freshly chopped parsley
• 2 tbsp freshly grated Parmesan
• Salt
• pepper (ground)
• rosemary (for garnish)

Instructions

1. 1.

   Peel the Jerusalem artichokes and cut about 12–16 thin slices or shave them. Pat dry and fry in hot oil in a pan, turning until golden‑brown and crispy. Drain on paper towels and season with salt. Dice the remaining artichokes finely.

2. 2.

   Peel and finely dice the onion. Sauté in 1–2 tbsp hot oil in a pot until translucent. Add the rice and diced artichokes, stir briefly, then deglaze with wine. Gradually add broth while stirring, letting the rice absorb it until creamy yet al dente (about 20 minutes).

3. 3.

   Stir in cream cheese, parsley, and Parmesan. Season with salt and pepper. Serve garnished with Jerusalem artichoke chips and rosemary sprigs.