Artichoke risotto with baby parsnips
Take your meat-free Monday to the next level with this rich and oozy risotto which heroes two underrated root vegetables, artichokes and parsnips. Both are bang in season in the winter and are so incredibly versatile. Here, I've roasted baby parsnips, baked some artichoke crisps, and made an artichoke puree which is stirred into the risotto. It is a real labour of love but it's so worth the time and effort.
Ingredients
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300g
Jerusalem artichokes
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Knob of butter
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Splash of semi-skimmed milk
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3
baby parsnips, trimmed and halved lengthways
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1 tbsp
olive oil, plus extra for brushing
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1
small onion, finely chopped
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1 tsp
fresh thyme leaves, picked
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Pinch of celery salt
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1
garlic clove, crushed
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200ml
arborio risotto rice
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800ml
hot vegetable stock
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15g
parmesan cheese, grated
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1 tsp
butter
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1 sprig
fresh rosemary leaves, picked
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TO SERVE
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Truffle oil, to drizzle (optional)
Directions
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In a large roasting tin, toss the parsnips with half the olive oil and season. Roast in a preheated oven at 200C for 40-45 minutes, turning once, until golden and crisp.
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For the purée, weigh out 200g of Jerusalem artichokes and peel before cutting into small chunks. Place in a saucepan and fill with water until just covered.
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Season with salt and bring to the boil. Reduce the heat and simmer until tender; about 10 minutes. Drain.
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Add the butter and milk and blitz with a hand blender to a smooth purée (alternatively pass through a sieve to achieve a silky smooth texture). Season to taste and keep warm.
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With the remaining artichokes, scrub under running water and pat dry with kitchen paper. Using a mandolin, thinly slice the Jerusalem artichokes and place in a bowl. Drizzle lightly with olive oil and spread out on a baking tray lined with baking parchment, making sure they don’t overlap. Roast in the oven for 20 minutes or until golden and crisp. Keep warm.
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To make the risotto, heat the remaining olive oil in a saucepan and sauté the onion gently for 5-10 minutes until soft and translucent but not coloured.
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Stir in the celery salt and thyme leaves and cook until fragrant; about 1 minute. Turn the heat up slightly and add the arborio risotto rice. Toast the grains for 2-3 minutes, stirring constantly, until the edges of the rice look slightly translucent.
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Add a ladleful of the stock and cook over a low-to-medium heat, stirring often, until nearly all the stock has been absorbed.
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Gradually add the remainder of the stock a little at a time and continue to simmer and stir. By the time the final 100ml of stock has been added, the rice should be tender with a slightly chalky bite – this should take about 15 to 20 minutes so keep tasting.
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The overall consistency should be creamy and loose but not sloppy. If the grains are still undercooked, add a splash of hot water and continue to cook, stirring often.
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To finish the risotto, remove the pan from the heat and beat in the parmesan cheese until the cheese has melted and the risotto is oozy. Season to taste and leave the risotto to sit for 2 minutes.
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Add the butter to a small frying pan over a medium heat. When it starts to sizzle, add the rosemary leaves and allow them to fry for about 15 seconds on each side. Use tongs to transfer the rosemary to kitchen paper, where they will crisp up.
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Serve the risotto in bowls, garnished with the baby parsnips, Jerusalem artichoke crisps and rosemary leaves. Top with a drizzle of truffle oil, if using, and a good grind of black pepper to finish.
