Jerusalem artichoke risotto
Cooking time:
40 minutes
Active time:
40 minutes
Complexity:
Average
Another delicious risotto option for anyone who loves this dish.
5
Recipe "Risotto with Jerusalem artichoke "
Ingredients for 3 servings
ground round rice
200 g
girasol
100 g
coconut drink "Creamy"
3 tbsp. spoons
spinach
125 g
garlic
6 cloves
celery petiole
1 stem
onions shallot
0.5 pcs.
lemon
0.5 pcs.
universal seasoning
2 tbsp. tablespoons (for 1 l broth)
sunflower oil. high-olein
2 tbsp. spoons
dried greens "Rosemary"
0.5 tsp
soy sauce
1 tsp
freshly ground pepper
to taste
salt
to taste
Step 1/5
Heat 1 tbsp. a spoonful of oil. Scrape the Jerusalem artichoke with a brush/knife or peel it completely, cut into thin circles. Crush the garlic clove with a knife and roughly chop. Fry the Jerusalem artichoke and garlic over high heat until golden brown, season with rosemary, salt and pepper. Place the Jerusalem artichoke on a paper napkin to remove excess oil.
Step 2/5
Roughly chop 3 more garlic cloves. In the same pan, sauté spinach with garlic and soy sauce for about 1-2 minutes so that the spinach loses volume and becomes soft, but does not digest.
Step 3/5
Dilute the universal seasoning with boiling water to get 1 liter of broth or preheat the already cooked vegetable broth.
Step 4/5
Finely chop the celery, remaining garlic cloves and shallots and sauté with the oil until the celery softens. Add the rice to the pan, fry until pearl-tinted. Pour the broth into the pan in small portions (1-2 ladles) and constantly mix. When evaporating the broth, add a new portion. Cook the risotto in this way for about 20 minutes, until the rice is cooked through. Rice should be slightly hard inside and not turn into porridge. Add salt and pepper.
Step 5/5
When the rice is almost ready, add the spinach to the risotto, then the coconut cream (the thickest part) for a creamy consistency. Serve the dish with the fried Jerusalem artichoke on top and seasoned with lemon juice.
Ingredients for 3 servings
ground round rice
200 g
girasol
100 g
coconut drink "Creamy"
3 tbsp. spoons
spinach
125 g
garlic
6 cloves
celery petiole
1 stem
onions shallot
0.5 pcs.
lemon
0.5 pcs.
universal seasoning
2 tbsp. tablespoons (for 1 l broth)
sunflower oil. high-olein
2 tbsp. spoons
dried greens "Rosemary"
0.5 tsp
soy sauce
1 tsp
freshly ground pepper
to taste
salt
to taste
Nutritional value per 100 g
Calories
109 kcal
Proteins
2 g
Fats
4 g
Carbohydrates
16 g
Saturated fat
1 g
Dietary fiber
1 g
Added sugar
0 g
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