Last winter we got loads of Jerusalem artichokes in our veg box. I was running out of ideas when I came across a recipe for a Jerusalem artichoke risotto on Olive magazine. It’s actually just a basic risotto with slices of artichoke fried in butter, lemon and chopped hazelnuts across the top. It was so delicious we made it every time we get more artichokes.

Serves 4

Cooking time: 40 mins plus prep

• Olive oil
• Butter
• Onion 1, finely chopped
• Celery 1 stick, finely chopped
• Ristotto rice 350g
• White wine 250ml
• Vegetable stock 1.4 litres, at simmering point
• Lemon 1, zested and juiced
• Parmesan 50g, grated
• Jerusalem artichokes 200g
• Hazelnuts chopped to make 2 tbsp

Method

1. Heat a little oil and butter in a deep frying pan and add the onion and celery, fry gently until tender.
2. Add the rice and stir it around until it is completely coated.
3. Add the white wine and simmer until the wine is absorbed, then add the stock in ladlefuls letting each one be absorbed before the next one is added.
4. Keep adding stock until the rice is tender. season well and stir in the lemon zest and parmesan.
5. Scrub the artichokes (peel if you prefer) and slice them. Fry them in a little butter, when they are tender and starting to brown add the hazelnuts and cook for a minute, add a squeeze of lemon. This will take a few means depending on the thickness of the slices.
6. Spoon this over the risotto to serve.