Grub and Grubs

Jerusalem Artichoke and Chestnut Risotto

  • 200g cooked chestnuts, cut into quarters
  • 200g jerusalem artichokes, cut into 1cm thick coins
  • 1 sprig of rosemary
  • 1 onion, very finely chopped
  • 5 cloves of garlic, very finely chopped
  • 2 sticks of celery, very finely chopped
  • 200g risotto rice
  • 2 pints of vegetable stock
  • wedges of lemon
  1. preheat the oven to 180c
  2. scrub the artichokes and and them along with the chestnuts and rosemary to a roasting tin with a little olive oil
  3. roast for 30 minutes, turning occasionally until the artichokes are browned
  4. meanwhile, fry the onion and garlic in butter on a low heat until golden
  5. add the celery, some sea salf and pepper and fry for another 5 minutes
  6. add the rice and stir until it is well coated
  7. turn the heat down to low and add a ladle- full of stock to the rice and stir well for 5 minutes
  8. when the most of the stock has been absorbed stir well and add another half ladle-full of stock and stir again, the starch from the rice will leave a creamy residue on the pan
  9. repeat every 5-10 minutes until all of the stock has been used up
  10. serve with the artichokes and chestnuts on top, and a wedge of lemon