Autumn risotto with Jerusalem artichoke and mushrooms

Name: Autumn risotto with Jerusalem artichoke and mushrooms
Prep time: 40 min
Total time: 40 min
Yield: 4 people
Ingredients: 250 g risotto rice; 600 g Jerusalem artichokes; 600 g mixed mushrooms; 1 yellow onion; 3 cloves garlic; 800 ml vegetable stock; 20 g fresh flat-leaf parsley; 10 g fresh sage; 60 g vegan parmesan; 1 lemon; 60 g plant-based butter; 1 tbsp olive oil; to taste salt and black pepper

Creamy risotto with Jerusalem artichokes and fried mushrooms

Active: 40 min 590 kcal per person 15 g protein per person Seasonal dish

Protein source: mushrooms · Carb source: risotto rice

season: autumn

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Ingredients for 4 people

250 g risotto rice, arborio
600 g Jerusalem artichokes, well scrubbed and in 2 cm slices
600 g mixed mushrooms, chestnut and oyster mushrooms, in bite-sized pieces
1 yellow onion, finely chopped
3 cloves garlic, cloves, finely chopped
800 ml vegetable stock, warm, from a stock cube
20 g fresh flat-leaf parsley
10 g fresh sage
60 g vegan parmesan, or homemade, see Basics
1 lemon, zest and juice
60 g plant-based butter
1 tbsp olive oil
to taste salt and black pepper

Method

Peel the onion and chop finely. Scrub the Jerusalem artichokes well, no need to peel. Cut them into 2 cm slices.
Melt a knob of plant-based butter in a pot and sauté the onion for 2 min until translucent. Add the Jerusalem artichokes and let them cook for 3 min. Add the risotto rice and fry for 2 min until the grains are translucent.
Add 2 generous ladles of stock. Simmer over low heat and, when the stock is almost absorbed, add another ladle. Continue like this until the rice is just al dente, about 20 min. Stir regularly.
Meanwhile melt a knob of plant-based butter in a pan over high heat. Fry the mushrooms for 3 to 4 min until golden brown. Peel the garlic, chop finely and add. Season with salt and pepper. Lower the heat and let it cook for another 3 to 4 min. Chop the parsley and mix through the mushrooms. Keep warm.
Strip the sage from the stalks and chop finely. Mix through the risotto. Season with salt and pepper.
Take the risotto off the heat. Sprinkle half the vegan parmesan over it and put a knob of plant-based butter on the risotto, without stirring. Cover and let it rest for a moment until everything has melted.
Grate the lemon zest. Stir the risotto well and serve with the fried mushrooms, the rest of the vegan parmesan and the lemon zest. Finish with a squeeze of lemon juice.

Tip

You do not need to peel Jerusalem artichokes, scrubbing well is enough. With 15 g of protein this dish just reaches the 15 g target: scatter 40 g of toasted cashew nuts over it for some margin. Inspired by Foodbag.

Check the label

Not every variety of these products is vegan.

plant-based butter: some margarines contain D3 from lanolin

Basic recipes used here

Vegan parmesan

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