- olive oil
- 1 onion, finely chopped
- 1 leek, sliced
- 3 stick celery, finely chopped
- 200g risotto rice
- 150ml white wine
- 700ml vegetable stock
- 1 lemon, zested and juiced
- 30g parmesan, grated
- 400g Jerusalem artichokes
- 90g Cooked Chestnuts, chopped into quarters
- 100g Kale/spinach, chopped
- 2 tbsp hazelnuts roughly chopped
Heat the oil in a pressure cooker. Stir in the onions and leek and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Add the garlic and stir the rice into the onions until completely coated in the oil, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
2. Pour in the wine and simmer until totally evaporated. Pour in the stock, close the lid and bring up to high pressure. Cook for 5 mins at high pressure, then turn off and release the pressure quickly.
3. In a separate pan, Sauté the artichokes in a small amount of oil until they are browned and cooked – roughly 8-10 minutes. Add the hazelnuts and chestnuts and cook for a further 2-3 minutes.
4. Place the depressurised risotto pan back on a low heat and stir through the greens and lemon juice and zest until greens are cooked and risotto is creamy but slightly Soupy.
5. Add the Jerusalem artichokes, hazelnuts and chestnuts along with the grated parmesan.
6. Serve, adding some more Parmesan if required.