Risotto with Jerusalem artichoke

Today we will prepare a very special risotto, with the flavor of artichoke and the creaminess provided by the potato. But the best part is that we will not use artichokes or potatoes! You may wonder if I'm giving the numbers but no, don't worry! There is a very special tuber, called Jerusalem artichoke, which is distinguished by these characteristics. In addition, it is a source of vitamins, mineral salts and fiber. Let's see how it is prepared.

Video of the Recipe

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Identity Card of the Recipe

• 80 KCal Calories per serving

• Ingrediants

  • 280 g of rice
  • 500 g of Jerusalem artichoke
  • 2 tablespoons of dry white wine
  • q.s. of salt
  • q.s. of pepper
  • 1 sprig of parsley
  • 600 ml of vegetable broth
  • 30 g of pecorino
  • 1 tablespoon of extra virgin olive oil

  Materials Needed

  • Bowl
  • Cookware
  • Ladle for the broth
  • Chopping board
  • Knife
  • Grater

  Preparation

  1. Wash, brush and clean the Jerusalem artichokes as shown in THIS VIDEO.
  2. Cut the Jerusalem artichokes into cubes and, as they are prepared, dip them in a solution of water and lemon juice to prevent oxidation.

  Did you know that
  just like artichokes, Jerusalem artichokes also tend to oxidize quickly and “dirty” hands with black. To overcome this inconvenience, it is advisable to wear latex gloves and to dip the Jerusalem artichokes in a solution of water and lemon juice.

  3. Heat a saucepan, then add a drizzle of oil and brown the diced Jerusalem artichokes, well drained of the soaking water.
  4. Salt and pepper to taste, then deglaze with a little dry white wine, maintaining a high flame to facilitate the evaporation of the alcohol. Lower the heat, cover the pot with the lid and cook gently for 10-15 minutes, stirring often. If necessary, add a little hot water or vegetable broth during cooking.
  5. Meanwhile, bring the vegetable broth to a boil.
  6. When the Jerusalem artichokes are ready, raise the heat, add the rice and toast it for a few minutes.
  7. Once toasted, add a couple of ladles of boiling broth and mix. Continue in this way, moisturizing the rice often but little by little, for 12-15 minutes or until the risotto is soft and creamy. For ideal cooking, respect the times suggested in the package.

  A creamy risotto
  For a creamy risotto, it is recommended to stir the rice often to release the starch from the grain. It is also advisable to avoid making the rice lose its boil: in this case, a not very creamy risotto will be obtained, and the heart of the grains will be hard and crunchy.

  8. A few minutes before the end of cooking, remove the lid, raise the heat to dry the excess liquid and flavor with a grated pecorino romano. Turn off the heat and flavor with fresh parsley and freshly ground pepper.
  9. Serve immediately.

  Alice's comment - PersonalCooker

  How about a creamy, tasty but very light risotto like this one? Let's learn how to enhance Jerusalem artichokes and invent many dishes with these tubers, faithful allies of our health!

  Nutritional values ​​and Health Comment on the recipe

  The Jerusalem artichoke risotto is a not too caloric first course. Energy comes essentially from carbohydrates, cholesterol is insignificant and fiber is present on average.
  The Jerusalem artichoke risotto is a food suitable for any diet, as long as you moderate the portions in the presence of overweight, hypertriglyceridemia and diabetes.
  The average portion is around 300g (265kcal). The nutritional values ​​shown on the side refer to 100 grams of cooked dish.