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Recipes

Jerusalem Artichoke Risotto with Sage

By KACHEN
Jerusalem Artichoke Risotto with Sage

Jerusalem Artichoke Risotto with Sage

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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 200 g Jerusalem artichoke
  • 1 onion
  • 2 garlic cloves
  • 4 tbsp olive oil
  • 250 g risotto rice
  • 100 ml white wine
  • 1 l vegetable stock
  • 2 stalks sage
  • 30 g butter
  • 5 tbsp parmesan, grated
  • 1 tbsp lemon juice
  • Salt
  • Black pepper, from the mill

Instructions

  1. Wash and clean the Jerusalem artichokes. Slice about 60 g finely. Cut the rest into small cubes. Peel the onion and garlic and chop both finely. Fry the diced Jerusalem artichokes in 2 tablespoons oil in a pan until golden brown.
  2. Briefly add the rice and deglaze with the wine. Pour in a little stock and let the rice absorb it. Gradually pour in the rest of the stock, stirring regularly, until the risotto is cooked with a slight bite and creamy in about 15 minutes.
  3. Fry the Jerusalem artichoke slices with the plucked sage leaves in a pan in the remaining hot oil until lightly golden brown. Drain on kitchen paper.
  4. Mix the butter with 4 tablespoons parmesan into the risotto and season with lemon juice, salt and pepper. Serve garnished with the remaining parmesan, Jerusalem artichoke and sage.
KACHEN
KACHEN

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