Jerusalem artichoke, Beetroot and Pecorino Risotto

I did my first locally sourced grocery the other day, I was so excited. I got carried a bit away with the shopping list, but the idea of fresh and organic vegetables was too exciting.

One of the items was Jerusalem artichokes. I obviously thought I would receive artichokes, but instead I had some sort of strange potatoes in my bags.

After extensive research on the topic it was decided they will become risotti.

INGREDIENTS

  • 100gr Jerusalem, cut in small cubes
  • 100gr beetroot, cut in small cubes
  • 1 small leek, cut finely
  • 300gr risotto 
  • 20gr butter
  • 500ml water/broth
  • Pecorino cheese,to taste

    DIRECTIONS

    • If using fresh beetroot, boil it in a little water for 5 mins.
    • When the water has dried out and the beetroot softened, add the butter and cook the leek and the jerusalem artichoke for 10 mins.
    • Add the rice and cook for a couple of minutes.
    • Add the water and salt to taste.
    • Cook until cookes (roughly 17minutes or 7 in a pressure cooker).
    • Stir in the pecorino.
    • Serve and garnish with parsely

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