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Artichoke Nutty Veg Flower

Duncans Nutty Jerusalem Artichoke Risotto.

This is a great one pot winter warmer perfect for when you have been out walking or this week playing in the snow. Duncan was inspired after seeing Jack make his first ever risotto! Well done Jack.
Use up what ever you have laying about that you think could work. We would love to know what you make.
Prep Time 5 mins
Course Side Dish
Cuisine british


  • 1 Cupped Hand Full Jerusalem Artichokes
  • 1 Glug Olive Oil
  • 2 Knobs Salted Butter
  • 1 Onion (chop finely) 
  • 1 Celery (chop finely)
  • 1 large glass White Wine
  • 2 - 3 Pints Veg or Chicken Stock
  • 1 Lemon zested and juiced
  • Blue Cheese Cumbled
  • Nuts - we have used hazelnuts we have saved from foraging but you can use anything you like!


  • Heat your glug of oil and knob of butter in your pan
  • Chuck in the onion and celery and fry until tender 
  • Chuck in your rice and make sure you cover it in all the good juices
  • Pour in white wine and simmer until it is reduced 
  • Pour Stock in gradually. I use a ladle and wait until each ladle has been fully absorbed by the rice.
  • Cook until rice is tender
  • Stir in Lemon Zest and your blue cheese. 
  • Scrub your Artichokes and slice them 
  • Pop a knob of butter in a pan
  • Fry them in the butter until brown
  • Chuck in your nuts
  • Squeeze of lemon juice. 
  • Mix it all together and serve your delicious risotto. 
Keyword artichoke, nutty, recipe, Risotto., seasonal