Jerusalem artichoke risotto

Jerusalem artichoke risotto

    • Serves4
    • CourseMain meal
    • Prepare10 mins
    • Cook55 mins
    • Total time1 hr 5 mins
    • Plusstanding
    • 500g Jerusalem artichokes, scrubbed
    • 3 tbsp olive oil
    • 75g unsalted butter
    • 1 onion, finely chopped
    • 1 small carrot, peeled, halved and thinly sliced
    • 1 garlic clove, crushed
    • 1 L fresh chicken or vegetable stock
    • 280g risotto rice
    • 50ml white wine
    • 35g parmigiano reggiano, finely grated
    • ¼ 25g pack basil, leaves picked