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