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Brown Rice Artichoke Risotto

Brown Rice Artichoke Risotto

Ingredients

1 1/2 cups Brown Rice
8 medium Jerusalem Artichokes
1 Ltr Stock or Broth of your choice
White Wine
1 1/2 tbsp Ghee
2-3 tbsp Olive Oil
2 cloves Garlic
1 Brown Onion
1 Celery Stick
4 Artichoke Hearts
2 cups of White Wine
Juice and Zest of 1 Lemon
1 handful chopped Mint Leaves
2-3 tbsp Nutritional Yeast or Parmesan

Instructions

  1. Start by cooking rice in boiling water until almost cooked.
  2. Next, peel and slice the Jerusalem artichoke and place in fry pan on low heat with 1 cup of stock/broth, a splash of white wine, 1 tbsp ghee and season with salt and pepper.
  3. Place the lid on to steam, stirring often until all liquid is evaporated and artichoke slices are beginning to brown.
  4. In a deep fry pan heat 1/2 tbsp ghee and 3 tbsp olive oil, add minced garlic, finely chopped onion and finely chopped celery stick.
  5. Once soft add the artichoke hearts chopped finely, stir and then add white wine and cook until you no longer smell the alcohol. 
  6. Add your almost cooked rice, and slowly add the rest of the stock/broth, waiting for rice to absorb each ladle. Add water after that if needed.
  7. Once your rice is cooked, season well and add the juice and lemon zest, chopped mint, your cooked Jerusalem artichokes (they should still have a bit of bite) and stir well adding another splash of olive oil if needed as well as nutritional yeast or parmesan.
  8. If you have any more artichokes to garnish, toss them in lemon zest, olive oil and fresh mint. Serve with fresh mint and lemon zest on top.

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