Jerusalem Artichoke Risotto with Thyme & Lemon

Ingredients

• 300g Jerusalem artichokes, scrubbed and (very) finely sliced
• 1 tbsp olive oil or butter
• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• 200g risotto rice (arborio)
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• 750ml–1L hot veg stock
• Zest of ½ lemon
• Salt and black pepper

To finish (choose your vibe):

• A knob of butter or extra olive oil
• Grated parmesan or nutritional yeast

Method

1. Heat the oil or butter in a wide pan over a low heat.
2. Add the onion and cook gently for 5-10 minutes until soft (not brown!)
3. Add the garlic and sliced Jerusalem artichokes and cook for another 5 minutes until starting to soften.
4. Stir in the rice and thyme, coating the grains in the oil.
5. Add a ladle of hot stock and stir gently until absorbed.
6. Continue adding stock a ladle at a time, stirring regularly, for 25-30 minutes until the rice is tender and creamy.
7. Stir through the lemon zest, season well, and finish with butter, olive oil or parmesan as you prefer.

To serve

With black pepper, extra herbs, and maybe a simple green salad on the side.