Brown Rice Artichoke Risotto

Instructions

1. 1

   Start by cooking rice in boiling water until almost cooked.

2. 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. 3

   Place the lid on to steam, stirring often until all liquid is evaporated and artichoke slices are beginning to brown.

4. 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. 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. 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. 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. 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.