Jerusalem Artichoke Risotto with Sage

INGREDIENTS

• 200 g Jerusalem artichoke
• 1 onion
• 2 garlic cloves
• 4 tbsp olive oil
• 250 g risotto rice
• 100 ml white wine
• 1 l vegetable stock
• 2 stalks sage
• 30 g butter
• 5 tbsp parmesan, grated
• 1 tbsp lemon juice
• Salt
• Black pepper, from the mill

INSTRUCTIONS

1. Wash and clean the Jerusalem artichokes. Slice about 60 g finely. Cut the rest into small cubes. Peel the onion and garlic and chop both finely. Fry the diced Jerusalem artichokes in 2 tablespoons oil in a pan until golden brown.
2. Briefly add the rice and deglaze with the wine. Pour in a little stock and let the rice absorb it. Gradually pour in the rest of the stock, stirring regularly, until the risotto is cooked with a slight bite and creamy in about 15 minutes.
3. Fry the Jerusalem artichoke slices with the plucked sage leaves in a pan in the remaining hot oil until lightly golden brown. Drain on kitchen paper.
4. Mix the butter with 4 tablespoons parmesan into the risotto and season with lemon juice, salt and pepper. Serve garnished with the remaining parmesan, Jerusalem artichoke and sage.

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