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
- Start by cooking rice in boiling water until almost cooked.
- 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.
- Place the lid on to steam, stirring often until all liquid is evaporated and artichoke slices are beginning to brown.
- 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.
- Once soft add the artichoke hearts chopped finely, stir and then add white wine and cook until you no longer smell the alcohol.
- 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.
- 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.
- 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.
