A delicious creamy artichoke risotto made with Jerusalem artichokes, arborio rice, and seasoned with nutmeg and nutritional yeast. This dish features roasted artichokes blended with vegan double cream and garnished with chives and chestnuts.
1: Peel, chop and roast your artichokes at 190°C with olive oil, salt, and pepper until beautifully soft and gently charred for about 25-30 minutes.
2: Dice your onion and grate your garlic.
3: Heat olive oil in a pan and fry the onion for 5 minutes until soft but not colored.
4: Add garlic and fry for another minute.
5: Pour in a ladle of stock, let it cook, stirring the rice, and season as you go along.
6: Once fully absorbed, ladle in another stock and repeat the process until the rice is plump and almost fully cooked.
7: Blend the roasted artichokes with cream and a little bit of the stock and lemon juice.
8: Pour this into the risotto, add nutmeg and nutritional yeast, and finish with chives, chestnuts, and truffle oil.
