Add sunchokes to your favourite risotto recipe for a perfect creamy winter dish!
4–5 sunchokes, chopped
2 Tbsp olive oil
1 yellow onion (or 2 small shallots)
1 clove of garlic
1 cup of arborio rice
1/2 cup white wine
3 cups vegetable stock
2 Tbsp butter (or dairy-free butter)
1/2 cup parmesan cheese (or dairy-free parmesan cheese) + extra to serve
Fresh parsley (to serve)
Chopped toasted nuts (optional)
Preheat oven to 375 F. Scrub sunchokes with a kitchen brush and chop into pieces and toss with 1 tbsp olive oil salt and pepper. Bake for 30 minutes until pierceable with a fork.
In a pot, heat the remaining olive oil and fry the chopped onion and garlic until fragrant. In a separate pot add vegetable broth and heat until warm (not boiling).
When onion and garlic is translucent, add in the rice and stir to coat it in the oil-y mixture. Deglaze the pan with the white wine and cook until all of the wine is absorbed.
Next, ladle in vegetable broth one scoop at a time. Cook off the vegetable stock until each ladle is absorbed one by one. YOu can check by gently stirring the risotto, when no more broth leaks through the sides, you can add another ladel.
When all the stock has been absorbed and the rice is cooked through, stir in the butter, (dairy-free butter or cashew cream) and parmesan cheese
Stir in the roasted sunchokes and serve with fresh herbs, extra parmesan, and toasted nuts (if using)
Sub rice – Try subbing farro instead of rice for a whole grain option with an untraditional nutty flavour!
Sub butter – Instead of butter, add in 2 tbsp of cashew cream (equal parts cashews blended with water)
Sub cheese – If you don’t have parmesan cheese add in 2 Tbsp of nutritional yeast, and a bit of extra salt
Nuts – Chopped hazelnuts would be delicious