Winter Risotto

Ingredients

• 650 g Jerusalem artichoke (1 small Jerusalem artichoke)
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 200 g short-grain rice (for risotto)
• 800 ml vegetable broth
• Salt
• Pepper
• red pepper flakes
• 40 g Parmesan cheese (1 piece; 30% fat in the rind)

Instructions

1. 1.

   Peel the Jerusalem artichoke, onion and garlic. Dice the Jerusalem artichoke and finely chop the onion and garlic. Heat 1 tbsp oil in a pot and sauté everything for about 2–3 minutes over medium heat.

2. 2.

   Add the rice and sauté for another 2–3 minutes over medium heat. Then pour in enough broth to cover the rice. Season with a little salt, pepper and red pepper flakes, and cook over low heat for about 40 minutes, stirring regularly and adding more broth as needed until absorbed.

3. 3.

   Grate the Parmesan finely. Stir the remaining oil and 2 tbsp Parmesan into the winter risotto, taste, and sprinkle with the rest of the cheese.