Essential Cuisine

Ingredients

• 500g Jerusalem artichokes, scrubbed
• 3 tbsp rapeseed oil
• 75g salted butter
• 2 button shallots, finely chopped
• 1 small carrot, peeled, halved and thinly sliced
• 1 garlic clove, crushed
• 1 litre Essential Cuisine Vegetable Stock, made up as per instructions
• 280g risotto rice
• 50ml white wine
• 35g grated parmesan
• Finely chopped chives
• Diced blue cheese – optional
• Wild Mushrooms - optional