Lemon Risotto with Roasted Sunchoke
30 min
Veggie
51654
For 2 Portions
300 g
sunchoke
140 g
Arborio rice
120 ml
white wine
40 g
Parmesan
20 g
almonds, sliced
4 stalk(s)
celery
4 g
parsley, fresh
2
shallot
1
lemon
2 tbsp
olive oil
2 clove(s)
garlic
2 tbsp
butter
1 tsp
thyme, dried
1 tsp
rosemary, dried
1 l
vegetable broth
pepper
salt
1. All set?
2. Preheat oven to 400°F (conventional, recommended) or 360°F (fan).
3. Thoroughly scrub Jerusalem artichokes and slice finely.