Jerusalem Artichoke Risotto Recipe | olivemagazine

Ingredients

• olive oil
• butter
• 1 onion finely chopped
• 1 stick celery finely chopped
• 350g ristotto rice
• 250ml white wine
• 1.4 litres chicken or vegetable stock at simmering point
• 1 lemon zested and juiced
• 50g parmesan grated
• 200g Jerusalem artichokes
• chopped to make 2 tbsp hazelnuts