Roasted Sunchoke Risotto

Roasted Sunchoke Risotto

I absolutely love (aka ). If I had to pick a favourite vegetable, they would definitely top the list. They have a rich and creamy texture and a unique flavour that is earthy and delicious. They have a variety of different health benefits also, including being rich in vitamins & minerals and prebiotics for healthy digestion.

I was chatting about my love of this vegetable with someone recently, and it got me thinking about how best I might use this lovely root veg in order to maximize its flavour in a dish. I arrived at , roasting the sunchokes ahead of pureeing them in order to pull out lots of flavours and maximize on their creamy texture after roasting. I used to peel the sunchokes prior to cooking them, but in this case, I simply gave them a really good scrub and left the skins on.

Roasted Sunchoke Risotto

Sunchoke Puree

Ingredients

2 Tbsp avocado or grapeseed oil
2 cups sunchokes
1 small head garlic
½ cup soaked hazelnuts
1 cup vegetable broth
½ tsp smoked salt
Fresh cracked pepper
1 stalk fresh rosemary, de-stemmed
¼ cup water, as needed

Directions

Preheat the oven to 350°F. Cut the top off the head of garlic. Scrub sunchokes thoroughly and chop into equal size pieces. Toss sunchokes and head of garlic in oil and arrange on a baking tray lined with parchment. Bake for 35 minutes and remove vegetables from the oven. One the vegetables have cooled, remove the garlic cloves from their skin and set aside. Puree sunchokes, , soaked hazelnuts, vegetable broth, smoked salt and pepper, and fresh rosemary in a high speed blender, adding water gradually until smooth. Set aside.

Sunchoke Risotto

Ingredients

7 cups vegetable broth
2 Tbsp avocado or grapeseed oil
1½ cups diced shallots
2 cloves garlic, crushed
½ tsp sea salt
3 cups risotto
1 batch roasted sunchoke puree, above
Truffle salt to finish (decadent, but delicious!)

Directions

In a stockpot, bring your vegetable broth to a boil and then lower to simmer. While broth is warming up, saute shallots and garlic in oil until soft, about 10 minutes. Stir in risotto and saute until risotto grains are coated in the shallot, garlic and oil mixture. Add one cup of broth and stir until broth is fully absorbed. Add more broth, one cup at a time until the risotto has achieved a soft al dente texture. Al dente basically means the grains have a bit of bite or texture in them. Add in the sunchoke puree and stir everything together until the puree is fully incorporated. Remove from heat and serve garnished with fresh rosemary and (if you are feeling especially decadent) a pinch of truffle salt.

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